40 gmdriedsplitordouble-
poddedbroadbeans
(seenote)
200 gmpotatoes,peeledand
chopped
350 gm(about1 bunch)chicory
Extra-virginoliveoil(ideally
fromPuglia),fordrizzling
Crustyorday-old bread,
to serve
FAVEE CICORIA
Broadbean stew and chicory
SERVES 4
“Simpledishescanoftenbethemostsatisfying,andthisis certainlyoneofthose,”saysBacchia.“Fave
e cicoriahasbecomea stapleinourhouseholdsinceMariaAntonietta,whorunsa broadbeanfarm
inCarpinowithherhusbandMichele,madethedishforme.If youdon’tlikebittergreensusemilder-
flavoured silverbeet instead. Justmakesureyoudrizzlethelotwiththebestoliveoilyoucanafford.”
1 Placebeansin a largeceramic
orglassbowl,covergenerously
withwaterandsoakfor4 hours
(orovernight;changingthe
watera fewtimes),thendrain.
2 Addbeanstoa large
saucepanwith500mlwater,
bringtotheboil,thenreduceto
a simmer,scoopingoffthefroth
thatformsonthesurface(this
willsubsideaftera fewminutes).
Addpotato,thencoverand
cookoververylowheat,stirring
occasionallyandtoppingup
thewaterasneeded(about
1½ hours; the beans andpotatoeswilleventuallycook
throughandfallapart.Stirring
themwelltowardstheend
ofthecookingwillhelpthem
disintegrateandbecome
creamy;youcouldalsouse
a stickblender.Thefinal
consistencyis a matterof
taste;manyoptfora purée
butI likeit tobemoreofa
thicksoup.Addasmuchwater
asyouthinkit needs,then
seasontotaste.
3 Washchicorywellandcut
offanydamagedleavesor
thick stalks, then add to a largesaucepanofboilingsalted
waterandcookuntiltender
(3-4minutes).Drainandcool,
thenroughlychop.
4 Servebroadbeanstew
andchicoryonwarmplates
(typicallythebeansareplaced
side-by-sidewiththechicory,
butI liketoputthechicory
ontopandstirit throughthe
soup).Drizzleliberallywith
oilandservewithbread.
NoteDriedsplitbroadbeans
areavailablefromMiddle
Eastern grocers.➤