The chicory rich in fiber, increase the satiating power and provide vitamin K and folate, very important for the central nervous system. The "Novus" extra virgin olive oil is rich in antioxidant polyphenols and enhances the flavor of the recipe with its intense aroma.

Ingredients

Escarole chicory, hulled beans. Mixed shallot, carrot and celery, minced, extra virgin olive oil "Novus" Frantoio Di Molfetta

Opinion of the chef

Clean the chicory by removing the outer leaves, blanch them in a little salt-free water and cool them in water and ice.
Cut the shallot, celery and carrot into mirepoix and add the beans and oil (previously soaked in water for 6/8 hours) in a pan. Then cover with water, cook for 20/25 minutes. When the beans are cooked and soft, blend them with an immersion blender making them a cream. Serve the fava bean cream, placing the chicory on it with a drizzle of oil and a pinch of salt.

Nutritionist's advice

The recipe provides 290 kcal and is recommended for those who follow a diet with high satiating power, in vegetarian diets and in low-calorie low-glycemic index diets.