INGREDIENTS
- 500 grams of shelled dried broad beans;
- 1 kg of chicory;
- 1 clove of garlic;
- 1 chili pepper;
- Extra virgin olive oil;
- Salt, pepper and slices of toasted Altamurano bread
STEP
- Soak the broad beans in cold water overnight;
- The next day, drain them, rinse them and pour them into a saucepan with edges, cover with water. Add salt and let it boil gently (for about 1 hour) until a sort of puree has been created (if you don’t like finding pieces of beans I recommend blending with an immersion blender);
- Season with salt and finish with a drizzle of oil;
- Meanwhile, wash, clean and boil the chicory in salted boiling water;
- If they are young leaves, they can be left whole; in the case of larger tufts, it is better to roughly chop the leaves;
- Drain the vegetables well and sauté them for a few minutes in a pan with a spoonful of oil and a clove of garlic;
- Serve by placing the broad bean puree on the plate with the chicory on top, sprinkling with chilli pepper (if you like) and finishing with more oil;
- Enjoy your meal!!
NOTE
To increase the softness and creaminess of the broad bean puree, some Apulian families also cook a sliced potato with the broad beans.
Broad beans and wild chicory are a timeless dish, which Apulian housewives still prepare today and which is passed down from generation to generation, to keep the flavors of the past alive.
