Broad beans and chicory

Broad beans and chicory is a typical dish from Apulian cuisine, very simple but full of flavor. Here are the ingredients and the procedure to prepare it.

Ingredients

• 300 g of peeled dried broad beans
• 600 g of wild chicory or, alternatively, common chicory
• 1 clove of garlic
• Extra virgin olive oil (EVO) to taste
• Salt and pepper to taste

Preparation

1. Start by soaking the peeled dried broad beans in cold water overnight. This process will help to rehydrate the broad beans and reduce cooking time.

2. The next day, drain the broad beans, transfer them to a pot, and cover them with fresh water. Bring to a boil and cook over medium-low heat for about 2 hours or until the broad beans have softened and partly disintegrated, creating a cream. During cooking, if necessary, add hot water to prevent them from drying out too much.

3. Once ready, pass the broad beans through a food mill to achieve a more homogeneous consistency, adjust for salt and pepper, and keep warm.

4. In the meantime, clean the chicory by removing the tougher parts of the stem and wash it thoroughly several times under running water.

5. Cook the chicory in boiling salted water for about 10 minutes or until tender. Drain and squeeze out the excess water.

6. In a pan, brown a clove of garlic in EVO oil, then add the chicory and sauté for a few minutes to flavor. Remove the garlic before serving.

7. To serve, place a portion of broad bean purée on a plate and arrange the sautéed chicory to the side or in the center. Finish by drizzling some raw extra virgin olive oil on the surface.

Curiosity

This peasant dish from the Apulian tradition was once a complete and nutritious meal, capable of providing energy at a very low cost. It is an excellent example of how Italian cucina povera (peasant cooking) can transform simple ingredients into a dish rich in flavor and well-being, thanks also to the numerous nutritional properties of broad beans and chicory.