Broad bean stew and chicory

SERVES 4

“Simple dishes can often be the most satisfying, and this is certainly one of those,” says Bacchia. “Fave e cicoria has become a staple in our household since Maria Antonietta, who runs a broad bean farm in Carpino with her husband Michele, made the dish for me. If you don’t like bitter greens use milderflavoured silverbeet instead. Just make sure you drizzle the lot with the best olive oil you can afford.”

40 gm dried split or doublepodded broad beans

(see note)

200 gm potatoes, peeled and

chopped

350 gm (about 1 bunch) chicory Extra-virgin olive oil (ideally from Puglia), for drizzling Crusty or day-old bread, to serve 1 Place beans in a large ceramic or glass bowl, cover generously with water and soak for 4 hours (or overnight; changing the water a few times), then drain.

2 Add beans to a large saucepan with 500ml water, bring to the boil, then reduce to a simmer, scooping off the froth that forms on the surface (this will subside after a few minutes). Add potato, then cover and cook over very low heat, stirring occasionally and topping up the water as needed (about 1½ hours; the beans and potatoes will eventually cook through and fall apart. Stirring them well towards the end of the cooking will help them disintegrate and become creamy; you could also use a stick blender. The final consistency is a matter of taste; many opt for a purée but I like it to be more of a thick soup. Add as much water as you think it needs, then season to taste.

3 Wash chicory well and cut off any damaged leaves or thick stalks, then add to a large saucepan of boiling salted water and cook until tender (3-4 minutes). Drain and cool, then roughly chop.

4 Serve broad bean stew and chicory on warm plates (typically the beans are placed side-by-side with the chicory, but I like to put the chicory on top and stir it through the soup). Drizzle liberally with oil and serve with bread.

Note Dried split broad beans are available from Middle Eastern grocers.