Puglia Evo World – Tutta la Puglia dell’Olio in un click 


Ingredients for 4 people:

  • 1 kg of chicory
  • 500 g of dried grass peas
  • 500 g of home made semolina bread, sliced and toasted.
  • Coratina extra virgin olive oil
  • Salt to taste
  • Chilli peppers


Wash the grass peas and place in a bowl overnight.

Cook for about an hour in salted water (the water must completely cover the peas) with cherry tomatoes, rosemary, garlic and extra virgin olive oil.

Blend all to make a puree.

Clean and wash the chicory.

Cook in boiling salted water for about 20 min.

Drain and leave for a few minutes to drain.

In a casserole dish, season the chicory with salt, add lots of extra virgin olive oil.

Add fresh chilli peppers to taste.

Arrange the dish with lots of pea purée at the bottom and chicory spread on top and raw extra virgin olive oil, served with slices of toasted bread dunked in extra virgin olive oil or serve at table in two separate terrines and toasted bread with a bottle of extra virgin olive oil to combine with it.


Francesco Ambruoso