Ncapriata is a simple, healthy, vegetarian dish suitable for all seasons that can be embellished with a round of extra virgin olive oil (if you don’t have a good EVO of the current vintage, forget it).

It is also known as fava bean or broad bean puree but the version we have chosen is much more evocative; in fact the word “’ncapriata” derives from the Latin “caporidia”, in turn an adaptation of the Greek kapyridia, which indicated a kind of wheat polenta. So probably the bean puree was an evolution of that first course.

Recommended wine pairing: Pietra dei Lupi Castel del Monte Nero di Troia, Cantine Carpentiere

https://www.youtube.com/watch?v=7Um8xRDcz4g&t=197s

We propose a Nero di Troia to go with this dish to contrast the bitterness of the chicory, the wine has a honey sweetness and notes of rose typical for this native vine.

Servings: 4

Ingredients

400g/14oz dried broad beans
400g/14oz chicory
2 bay leaves
1 garlic clove
Olive oil
Salt
Pepper

Instructions:

Soak the beans in plenty of cold water for around 8-10 hours or overnight.
When ready to prepare the puree, drain and rinse the broad beans before adding to a pot with fresh cold water, the garlic clove and bay leaves.
Bring to a boil and then allow the beans to simmer over a low heat for around two hours, removing the foam that comes to the surface every now and again. Once the beans are cooked, and have absorbed most of the water, add salt to taste.
In a separate pot, boil the chicory until soft, drain it and sauté it in a pan with some olive oil for a few minutes. If you prefer, you can add black pepper or red pepper flakes to the chicory.
Using a wooden spoon, stir the beans to create a uniform puree. Add a drizzle of olive oil and add the cooked chicory before serving immediately with slices of good bread.

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