- 250g Broad beans
- 2 Large bunches of Chicory
- 2-3 Garlic cloves
- 1 Chili pepper
- Extra virgin olive oil
Preparing the chicory
- Take the bunches and remove all the ruined leaves and the lower part of the bottom.
- Chunk each leaf in 10 cm piece and cook in boiling unsalted water until tender but not mushy. (Tip: You will know it’s ready when the stalk gains a semi-transparent colour).
- Drain well and as soon as it’s cool enough to be handled, squeeze the leaves with your hands and get rid of as much water possible. Leave it aside while you make your sofrito.
- In a large saucepan pre-heat a generous amount, 4-5 Tbsp of extra virgin olive oil, then add 2-3 garlic cloves and a chilli pepper (as mentioned above this really depends from your tolerance of eating spicy, however, is a must do step).
- Once the garlic has reached a golden colour add the chicory, a pinch of salt and let it cook until the water has completely gone, and you have obtained a semi-dry texture.
Preparing the broad beans
- Place the broad beans in a small pot, cover with cold salty water and bring to boil. If you are using dried broad beans, leave them to soak for 24 hours.
- Cook until the favas are tender, and the water is almost all evaporated.
- Turn the heat off, grab a hand blender and start mashing the beans to gain a smooth and creamy result devoid of lumps.
Before serving top the meal with some extra virgin olive oil.