Sicilian fava bean purée with sautéed chicory

Ingredients

For 1 serving

• Dried fava beans90 g
• Chicory greens200 g
• Onion40 g
• Garlic1 clove
• Chili pepper0.3
• Extra virgin olive oil2 teaspoons
• Fennel50 g
• Saltto taste
• Black pepperto taste

Method

1. Rinse the dried split broad beans in a sieve. Chop the onion and fennel.
2. Put the broad beans, onion and fennel in a pot with cold water to cover by about four fingers; bring to the boil and simmer over low heat for 50 minutes, stirring often with a wooden spoon, until the beans collapse into a thick purée. Add hot water if it gets too dry and skim at the start.
3. Meanwhile bring another pot of water to the boil, salt it and cook the washed, trimmed chicory for 6 minutes, until the stalks are tender; drain, let it cool slightly and squeeze it well.
4. Heat half the oil in a pan over medium heat with the crushed garlic and chilli for a minute, until the garlic is golden; add the roughly chopped chicory and sauté for 4–5 minutes, stirring, until full of flavour.
5. Salt the macco and season with pepper; serve it with the chicory alongside and a drizzle of the remaining raw oil.