broad beans and chicory


This is a dish from Puglia, where they would use wild chicory. We use Spanish chicory  (catalogna). If this is unavailable, I would try young dandelion leaves mixed with spinach beet or maybe radicchio di Treviso. At any rate, the greens need to be bitter.

I soak 200gm of dried broad beans overnight. I drain them and put them in a large pot with cold water. I bring to the boil, remove the scum and simmer for an hour. I wash the chicory,  add it to boiling water for about 15 minutes and leave to drain well in a colander. To make the bean pureé, I simply stir them energetically with a wooden spoon and add salt and pepper to taste. In a wide frying pan I heat olive oil with a clove of garlic and a chopped fresh chili, and add the chicory to absorb the flavours for a few minutes.

The dish is served by putting the pureé in a soup dish and adding some chicory on top. A little grated pecorino and a swirl of extra virgin olive oil …


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