Biolcalenda di Luglio 2014 Ornella Bellettato e Francesco Decataldo - Cucina regionale
Ingredienti
2 kg di fave fresche – 1,5 kg di cicoria (oppure catalogna) – 1 cipolla – olio e sale q.b.
Preparazione
sgusciare le fave, sciacquare e colare bene, mettere in una padella un po’ di olio, la cipolla affettata e le fave a stufare. Pulire bene la cicoria, lavarla e fare lessare in acqua salata; disporre la cicoria un po’ brodosa in un piatto fondo e disporre sopra le fave stufate.
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