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Digital Subscriptions > Italia! > Jan 2019 > Winter Warmers

Winter Warmers

Sustaining and sustainable, seasonal vegetable-based recipes by Anna Del Conte

Broad bean purée with radicchio and spring onions

Purè di fave con radicchio e cipollotti

SERVES 4

PREPARATION 1 hour

COOKING 1 hour

This dish originates from Puglia, where it is called incapriata – which is a very odd name indeed, and I have never been able to find out what it means. But the flavour of the dish is not odd at all; it is simply delicious.

You need dried broad beans, which you can buy in the best supermarkets or in many Middle Eastern or Italian delis. In Puglia this dish is made with the local chicory, which has a more bitter flavour than the red radicchio. I grow chicory in the garden, a solid clump of curly leaves with beautiful blue flowers; it is similar to the wild chicory from Puglia. Use chicory if you can (a handful will be sufficient), otherwise use radicchio, as in this recipe here.

• 200g dried broad beans

• 200g waxy potatoes

• 1 bunch spring onions

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About Italia!

Our writers have travelled around Italy this month to bring you inspiration for your next adventures in 'il bel paese'. Lake Garda is our starting point, an ever-popular destination where quieter corners still remain – if you know where to go. We also head to the hills in Tuscany’s Casentino Forest (whose trees provided the wood for scaffolding to build Brunelleschi’s dome), and if you want to get fit, a healthy spa break in Puglia could be just what you’re looking for.