Typical dip on the whole Mediterranean coast.
FOR 6 PORTIONS:
700 g vegetable dandelion
500 g of split thick beans
150 ml of intensive grassy olive oil (eg from Tuscany)
100 ml of chicken broth or water
3 peeled fresh garlic cloves
pepper from the grinder
as desired thinly cut rings of 1 chili pepper
Remove 1 dandelion from the stalk and clean. Halve the individual leaves diagonally and blanch for 1-2 minutes in a large pot of bubbly boiling salt water, then immediately quench in ice water. Put on a sieve, drain well and then dry between two layers of kitchen paper.
2 In the same water, blanch the thick beans for about 3 minutes and allow to cool completely in ice water. Put the vegetables on a sieve and use your fingers to remove them from the thin, tough skin.
Place 3 beans in a narrow, tall container, puree with 70 ml of olive oil, chicken broth or water and 1 small clove of garlic with a blender to a smooth mass. Season the bean puree with salt and pepper.
4 Heat 40 ml of olive oil in a large pan at medium temperature, cut 2 cloves of garlic into thin slices and fry until glassy. Add dandelion and chilli rings and fry for 2-3 minutes. Meanwhile heat the bean puree. Spread the bean purée on 4 plates and place the dandelion leaves. Drizzle with the remaining olive oil (40 ml) and serve with roasted ciabatta.
PREPARATION TIME: approx. 40 min.
PRO PORTION: approx. 350 kcal, 9 g protein, 27 g fat, 20 g carbohydrates