Pureed beans 240g

Chicory 240g

A Pan

A Small saucepan

A Wooden spoon

A Large spoon

A Serving dish

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Pureed beans and chicory
Pureed beans and chicory

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£13.50

Summary
    Main Dishes

    Pureed beans and chicory

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    History

    “It is one of the best dishes that a man can taste”. It’s been said by Luigi Sada, a well known historian about the food of Puglia. This recipe, in Puglia well known as ‘Ncapriata, is very very old. The name, ‘ncapriata, comes by the latin, “caporidia” and before, maybe, by the ancient greek, “kapyridja”. It means an ancient type of commel mush. In the origin, it was made by mais flour. In the Puglia area the flour was changed with fava bean. In this recipe, you can taste a traditional recipe which was the base of the dinner or lunch of the workers. It was served with local bread. Now, it is a very cool recipe. You can find it in the best Apulian traditional restaurants, indeed. When you have it, you feel a big explosion of rich flavour, exalted also by the extra virgin olive oil.
    £13.50
    £6.75 per meal
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    • Nutrition

    • Energy Kj
      2.304g
      Energy Kcal
      356g
      total Fat
      34,50g
      Saturated Fat
      4,3g
      Carbohydrate
      49,40g
      Sugars
      1,00g
      Protein
      14,80g
      Sodium
      2,64g
      Energy Kj
      2.764g
      Energy Kcal
      428g
      total Fat
      41,40g
      Saturated Fat
      5,16g
      Carbohydrate
      59,28g
      Sugars
      1,20g
      Protein
      17,76g
      Sodium
      3,17g
      Remember that you will cook this recipe at home and that ingredients are subject to natural variation hence nutritional information is approximated.