Dried broad bean purée and chicory on country bread

Ingredients

For 1 serving

• Dried fava beans40 g
• Chicory greens100 g
• Bread40 g
• Extra virgin olive oil8 g
• Saltto taste

Contains: gluten,

In season: November – April

Method

1. Rinse the split dried broad beans, put them in a small pan covered by two fingers of cold water and bring to the boil over medium heat, skimming off the foam that rises.
2. Lower the heat, cover leaving a gap and simmer for 40 minutes, stirring now and then and adding hot water if they get too dry, until they fall apart on their own.
3. Meanwhile, bring a pan of salted water to the boil and wash the chicory well in several changes of water, discarding damaged leaves and the tough base.
4. Boil the chicory for 5 minutes, until the stems are tender; drain and squeeze lightly.
5. Beat the broad beans with a whisk or wooden spoon together with half the oil and a pinch of salt, until they turn into a thick, smooth purée.
6. Toast the bread for 2–3 minutes, until crisp, and serve the purée with the chicory alongside, the bread and the remaining oil drizzled raw.