Main courses
A refined Venetian-leaning pasta: thick bigoli glazed in a silky fava cream, balanced by the elegant bitterness of cicoria. The goal is contrast—sweet legume richness, herbaceous green notes, and a clean, mineral finish.
Mise en place: set the kitchen like a line cook
Bring a large pot of water to a boil (you will use it for both greens and pasta). Salt it lightly at first. Set up two bowls: one with ice water (for shocking chicory) and one empty for drained greens. Slice the shallot thinly; crush the garlic; grate the cheese; zest the lemon; pick mint.
Critical point: keep aromatics ready before heat begins—this recipe moves quickly once the pan is hot, and overcooking fava dulls its color and perfume.
Chicory: control bitterness, keep elegance
Blanch chicory in boiling water 2–3 minutes until tender but still vibrant. Transfer immediately to ice water, then drain and squeeze gently (not aggressive—avoid turning it into pulp). Roughly chop.
Critical point: the blanch-and-shock step is not optional in a “haute” approach; it refines bitterness and preserves green clarity.
Fava preparation: sweetness, not starch
If using fresh favas, blanch the beans 1 minute, drain, then peel the tough outer skins (you want the vivid emerald interiors). If using frozen, rinse briefly under warm water and drain. Reserve a small handful (60 g / 2.1 oz) whole for texture; the rest will become cream.
Critical point: peeling fresh favas is the difference between rustic and restaurant—skins can taste tannic.
Build the fava crema: gentle heat, high sheen
In a wide sauté pan, warm 30 g / 1.1 oz olive oil over medium-low. Add shallot with a pinch of salt; sweat 3–4 minutes until translucent (no browning). Add anchovy (if using) and let it melt. Add favas (except the reserved whole ones), stir 1 minute, then deglaze with wine. Reduce until nearly dry. Add stock, simmer 2–3 minutes until favas are tender.
Blend (immersion blender) until smooth, then emulsify in a little more olive oil as needed. Taste: it should be sweet, vegetal, and round, not salty.
Chicory sauté: aromatic, bright, not heavy
In the same pan (wipe lightly if needed), warm remaining 15 g / 0.5 oz olive oil. Add garlic and chili flakes (optional) 30–45 seconds until fragrant. Add chopped chicory, toss 1–2 minutes. Season lightly. Remove garlic.
Critical point: do not overcook here—chicory should taste “green,” not stewed.
Pasta: timing and starch are your sauce
Bring the same water back to a strong boil and salt it properly (it should taste pleasantly seasoned). Cook bigoli until very al dente (usually 2 minutes less than package guidance). Reserve 250 g / 8.8 oz pasta water before draining.
Critical point: pasta water is your emulsifier. Without it, the fava cream can feel thick instead of glazed.
Final assembly: glaze, don’t drown
Return fava crema to low heat. Add drained pasta and a splash of reserved pasta water, tossing continuously to create a silky coating. Fold in sautéed chicory and the reserved whole favas. Turn off heat; add butter and cheese, tossing to a glossy finish. Adjust with lemon zest, pepper, and a final thread of olive oil if desired.
Plate in warm bowls: twist bigoli into a neat nest, distribute greens and favas with intention, finish with mint and optional breadcrumbs for crunch.