Broad bean puree with cicoria

Not to be confused with chicory, or endive as it’s also known, cicoria can be swapped for dark, bitter greens such as cavolo nero, dandelion leaf or leafy chicory.

SERVES: 4 TAKES: 3 HRS

PLUS 12 HRS SOAKING

INGREDIENTS

500g dry broad beans

1kg cicoria

½ clove garlic, chopped 1 small red chilli, sliced 1 tbsp extra virgin olive oil black fennel seeds

METHOD

Soak the dry broad beans in water overnight, then drain and rinse under running water.

Transfer to a pot, cover with water and simmer for 2 hrs, scooping off any foam that forms on top. If it gets too dry, add some hot water.

When the beans are soft, add a few pinches of salt and cook for 5 mins more, then blend to a thick puree or crush and hand-whisk for a more rustic consistency.

Boil a pot of salted water. Cook the cicoria for 2-3 mins; drain and cool in iced water.

Heat the olive oil in a frying pan set over a medium heat.

Fry the garlic and chilli until the garlic is golden, then add the cicoria. Season with salt and cook for a couple more minutes.

Serve the cicoria and puree, and top with the fennel seeds.

Taken from Mezzogiorno: Recipes from Southern Italy (£25, Cornerstone)