Stewed grass peas with chicory and sausage

Ingredients

For 1 serving

• Dried grass peas60 g
• Italian sausage70 g
• Chicory greens150 g
• Tomato passata80 g
• Garlic1 clove
• Extra virgin olive oil1 teaspoon
• Cayenne pepperto taste
• Saltto taste

In season: October – April

Method

1. The day before, soak the grass peas in plenty of cold water for 24 hours, changing the water a couple of times.
2. Drain them, put them in a pot covered with cold unsalted water, bring to the boil and simmer gently for about 1 hour, until tender; keep some of their cooking water.
3. Meanwhile, wash the chicory well and discard any damaged leaves; boil it in salted water for 5 minutes, until the stems are tender, then drain, squeeze dry and chop roughly.
4. Remove the sausage casing and crumble the meat; peel and crush the garlic. Heat the oil in a pan over medium heat with the garlic and chilli powder, add the sausage and brown it for 5 minutes, until golden.
5. Add the passata, the drained grass peas and a ladleful of their water, season lightly with salt and simmer gently for 15 minutes, until the sauce thickens.
6. Add the chicory and let it take on the flavours for 5 minutes, stirring; remove the garlic and serve.