The recipe for pasta with white broad bean puree and Tropea onion is a tribute to the Apulian tradition, marked by ancient influences, authentic flavors and the importance of using simple but high-quality ingredients. White broad beans are an emblematic ingredient of Apulian peasant cuisine, which dates back to ancient times, thanks to Greek and Turkish influences that enriched Mediterranean cuisine.

White broad beans in the Apulian tradition

White broad beans play a fundamental role in Apulian cuisine, often associated with iconic dishes such as “fave e cicorie” (broad beans and chicory). Their delicate sweetness and creamy texture make them versatile and ideal for being transformed into a puree, reminiscent of Middle Eastern hummus, but made with broad beans instead of chickpeas. This connection between the eastern and western Mediterranean is reflected in Apulian cuisine, where the use of broad beans evokes distant influences but is rooted in local tradition.

When cooked until smooth, the broad beans offer a slightly sweet and earthy flavor that pairs perfectly with the crispness and sweetness of the Tropea onions. The addition of sautéed onions creates an interesting contrast of textures and a harmony between sweetness and saltiness.

It is possible to find dried broad beans in many supermarkets in Denmark.

The importance of high-quality extra virgin olive oil

Extra virgin olive oil is the heart of Apulian cuisine, and in a dish like this, quality is essential. It is recommended to use a strong and flavorful oil, such as Coratina, a very common variety in Apulia that highlights the flavors of both the broad beans and the onions with its fruity and slightly spicy notes. A little extra virgin olive oil added at the end enhances the flavors and brings the essence of the Apulian countryside to the table.

Ingredients (for 4 people)

• 320 g pasta (mezze maniche or orecchiette)
• 200 g dried white broad beans
• 1 Tropea onion
• Extra virgin olive oil from Puglia
• Salt to taste
• Crispy guanciale (optional)

Preparation

1. Preparation of broad bean puree :

   • Rinse the dried white kidney beans to remove impurities that can create foam during cooking.
   • Drain the broad beans and cook in salted water for about 2-3 hours until they are soft and almost falling apart. If too much water evaporates, add more during cooking. Do not let the beans stick to the pan, and make sure there is about 1 cm of water above the beans.
   • When the broad beans are ready, drain them and puree them with a hand blender, adding olive oil to achieve a smooth puree. Season with salt.

2. Preparation of Tropea onions :

   • Cut the Tropea onion into thin rings.
   • Heat a few tablespoons of extra virgin olive oil in a pan and add the onions. Fry them over low-medium heat until golden and slightly crispy. Do not let them burn, they should remain soft with a slight crispness.

3. Preparing pasta :

   • Boil a pot of salted water and cook the pasta until al dente. Mezze maniche is an ideal shape because the puree can get into the grooves, but orecchiette is also a perfect choice to honor the Apulian tradition.

4. Assembly of the dish :

   • Drain the pasta and mix it with the broad bean puree, making sure the puree covers the pasta well.
   • Add the Tropea onions on top of the pasta, and if desired, I recommend an extra drizzle of raw extra virgin olive oil to further enhance the flavors.

5. Option with guanciale :

   • For a more flavorful dish and a contrast between sweet and salty, you can substitute or add crispy guanciale to the dish. Cut it into small cubes and fry it in a pan without oil until golden and crispy.

Wine pairing

Such a rich and full-bodied dish goes well with a red wine from Puglia. A Negroamaro is an excellent choice: a wine that is intense and structured, with fruity and spicy notes that complement the sweetness of the onions and the delicacy of the broad beans. If you prefer a slightly softer wine, a Primitivo di Gioia del Colle is also a good alternative, with its notes of ripe red fruits and light acidity that balances well with the creaminess of the dish.

Conclusion

This recipe celebrates the simplicity and depth of Apulian cuisine, where a few quality ingredients can create an extraordinary dish. Sweet and nutritious white broad beans are mixed with Tropea onions and extra virgin olive oil for an authentic and flavorful experience.

Buon appetito!