We offer you a typical Viestana autumn recipe, simple and genuine, in which the local culinary tradition is enhanced by the gastronomic excellences of the Gargano, such as the precious Carpino beans and the Extra Virgin Olive Oil.
Let's talk about broad bean and pumpkin soup, better known as "Févè e chècozz" served on a bed of bread throughout the Gargano.
The main ingredients are the pumpkin and broad beans, the base of extra virgin olive oil and the bread on which our dish will be placed.
To flavor excellent cherry tomatoes, black olives and possibly also pork in chunks.
The procedure is very simple and involves the boiling of the beans (if dry, they must have been left to soak for a few hours in plenty of cold water, as is customary with other legumes). To enhance the flavor you can add a few bay leaves.
In a pan, make brown an onion in the oil minced (and possibly chilli), to then add the pumpkin cut into cubes, the olives and the other optional ingredients (meat, cherry tomatoes, fennel). If necessary, add a little water and a pinch of salt.
Once the pumpkin takes on the right consistency you can combine the beans, previously drained and boiled, and continue cooking for about 15 minutes.
Serve on one toasted bread base on the plate and add a drizzle of extra virgin olive oil: enjoy your meal with this tasty dish of “Févè e chècozz”
This photo of “Al Parco – Trattoria Rurale” is taken from TripAdvisor
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