With shell beans with wild chicory and sivoni, fresh Borage

Put soaked dried beans in plenty of cold water one evening before. The next day down and rinse the beans: half of these are deprived of Peel and the other half to remove only the top. Transfer the beans in a pot and cover with plenty of cold water, lightly salted.

Bring to a boil, lower the heat and let simmer for about 3 hours in covered pot. If necessary, add more water but only hot. Do not ever find out the beans. Meanwhile Monday, wash and cook vegetables in salted water. Scolale very well.

At the end of cooking the beans will be reduced to a purée that is obtained simply by mixing with a wooden spoon, while at the same time you add the oil. Adjust salt and servos on chicory by spraying with more olive oil.