Keep the greens and purée separate until serving. The fava beans should be soft enough to collapse before you blend them.
Make ahead Soak the fava beans the night before. The purée thickens as it stands; reheat gently with reserved bean water. Cook and drain the chicory separately.
Fave e cicorie
Prep 20 min · Cook 1 hr 15 min · Rest 12 hr · Serves 4 · Difficulty Easy
Method
Cover the fava beans generously with cold water and soak in the refrigerator for 12 hours. Drain and rinse.Cover the fava beans generously with cold water and soak in the refrigerator for 12 hours. Drain and rinse.
Put the beans in the smaller saucepan with 1.2 liters of fresh water. Bring to a boil, skim any foam and simmer gently for about 60 minutes, partly covered, until completely soft. Add hot water if the beans are becoming dry before they are tender.Put the beans in the smaller saucepan with 5 cups of fresh water. Bring to a boil, skim any foam and simmer gently for about 60 minutes, partly covered, until completely soft. Add hot water if the beans are becoming dry before they are tender.
While the beans cook, wash the chicory carefully and cut very long leaves into manageable lengths. Bring 3 liters of lightly salted water to a boil in the larger pot. Boil the greens for 10–15 minutes, until the stems are tender, then drain and press out excess water.While the beans cook, wash the chicory carefully and cut very long leaves into manageable lengths. Bring 12⅔ cups of lightly salted water to a boil in the larger pot. Boil the greens for 10–15 minutes, until the stems are tender, then drain and press out excess water.
Lift the soft fava beans from their cooking liquid, reserving the liquid. Blend or pass through a food mill with 40 ml of olive oil and salt to taste. Add the reserved liquid a little at a time until the purée is smooth and spoonable.Lift the soft fava beans from their cooking liquid, reserving the liquid. Blend or pass through a food mill with 2¾ tbsp of olive oil and salt to taste. Add the reserved liquid a little at a time until the purée is smooth and spoonable.
Divide the hot purée among four shallow bowls, add the chicory and finish with the remaining 20 ml of olive oil. Serve warm.Divide the hot purée among four shallow bowls, add the chicory and finish with the remaining 1¼ tbsp of olive oil. Serve warm.
