Difficulty

time

3h e 20'

BROAD BEANS AND CHICORIES

Vegetables and legumes

INGREDIENTS:
- 300 g of dry broad beans,
- 400 g of chicories (possibly wild ones),
- Extra-virgin olive oil,
- salt.

PREPARATION:
Soak the broad beans for at least twelve hours, therefore after having drained and cook them slightly for about three hours in salty water on low fire. Then, in a saucepan, add the oil in thread and turn with a wood spoon. Clean the chicories and slightly boil them in salty water. Serve the broad beans on a bed of chicories and bedew with raw olive oil.

VARYING:
According to the zone of Apulia, there are some variations. To make the purea of broad beans fluidder, you can add a boiled potato. Elsewhere the broad beans and the chicories are mixed together before having served. Or you bedew with the “holy oil” (olive oil in which you are held in infusion spicy peppers).