Broad beans and chicory (2)

Peel the beans from any impurities, put them in a colander, rinse under water jet and put them to soak in plenty of lukewarm water for at least 4-5 hours (or overnight).

After this time, drain and place them in a heavy-bottomed casserole (ideal terracotta ones); join the potato, peeled and cut into cubes and cover with cold water.

Cover and put the pot on the fire, with a flame trap mesh.

As soon as she gets the salty, boil, lower the heat to low and simmer for about 1 hour without ever stir until beans are almost endearing and routs.

Meanwhile, Peel the chicory, wash repeatedly under running water and lessatela in plenty of boiling salted water.

Still al dente, drain and keep warm.

When the beans are ready, season with 3 tablespoons of olive oil and knead vigorously with a wooden spoon or blend with the minipimer in order to turn them into a puree that must be not too dense.

If necessary, let thicken for a few minutes on the fire, mixing continuously or diluitela with a few tablespoons of hot water.

Spread the hot purée on individual plates with a serving of vegetables.

Add beans and chicory with an abundance of ground pepper and with more oil and serve hot.

Passing a forkful of chicory in the puree of Fava Beans and rolls up like spaghetti: the bitter taste of chicory is the sweet softness of Fava Beans with a really good result.

This preparation is part of the traditional cuisine of Apulia and Lucania.

Poor man's dish par excellence, the beans were not so many years ago, the power base of the less privileged classes, while in the present day, with the revaluation of the Mediterranean diet have become almost a gastronomic refinement.

The bean puree is excellent served with turnip greens, chicory with Catalonia and with all vegetables to taste a little bitter.