Fava Pure e Cicorielle
(Mashed Broad Beans with Potatoes and Chicory) Recipe

Origin: Italian      Period: Traditional

This is a traditional dish from Puglia in Italy. This is a region where many wild greens grow and, typicaly, slightly bitter greens are used. Traditionally it's made either with wild chicory or wild sow thistle greens but watercress can be substituted at a pinch (if using watercress I would include at least half a dozen dandelion leaves to increase the bitterness level).

Ingredients

150g peeled and split dried broad (fava) beans
2 medium potatoes, peeled and thickly sliced
225g wild chicory greens or watercress greens or sow thistle greens
60ml extra virgin olive oil
salt and black pepper, to taste

Fava Pure e Cicorielle
(Mashed Broad Beans with Potatoes and Chicory) Preparation:

Method:

Rinse the dried beans then add to a large pan along with enough water to cover. Bring to a boil then drain the beans and return to the pan along with 1.2l cold water and 1 tbsp of the olive oil. Bring to a boil, reduce to a simmer and cook for 10 minutes. Add the potatoes and continue cooking until both the broad beans and potatoes are tender and the water has almost evaporated (about 25 minutes). Season with 1/2 tsp salt.

Roughly shred the greens and place in a pan with a little water. Set over a low heat and cook, covered. Every now and then tilt the pan to remove any of the bitter liquid that gathers there. Continue cooking until the leaves are dry. At this point add 80ml water and continue cooking until this liquid has all evaporated (about 6 minutes). Take off the heat and reserve.

When the broad beans and potatoes are ready drain and mash them, adding just enough of any remaining cooking liquid to make the mixture light and fluffy. Gradually beat in the remaining olive oil then fold-in the cooked greens. Adjust the seasoning, pile on a plate and serve immediately.

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