Italian Recipe for Puglia-Style Fava Beans with Wild Chicory

Instructions

1. Soak the fava beans in cold water overnight. Drain.
2. Sauté the onion, chopped very finely, in olive oil over medium low heat until very soft and translucent (but not browned). Add the glass of white wine and let the alcohol cook off, then add the fava beans, bay leaf, potato, and water.
3. Cook the beans, covered, over low heat until they are quite soft, about 90 minutes. Add more hot water as needed to the pot.
4. In the meantime, clean the chicory (wild chicory is most suitable), cut off any tough stems, and blanch it in hot salted water for about 8 minutes. Drop it in a bowl of cold water, then drain and set aside.
5. Remove the beans from the heat and add salt to taste and a drizzle of extra virgin olive oil. (If there is still a lot of liquid, pour off the extra). Mash the beans with a wooden spoon or potato masher to break them up, or use a hand-held blender if you want a finer puree).
6. Sauté the chicory with some oil and season further if necessary, then place in a bowl with some of the fava puree. Heat oil in a skillet, add the 2 garlic cloves (whole) and sauté until the start to color. Then remove the oil, add the slices of bread and toast them on both sides in the aromatic oil. Drizzle the dish with high quality extra virgin olive oil.
   Try pairing this hearty vegetable dish with a Pugliese Primitivo wine for a wonderfully easy and flavorful dinner.