This classic Pugliese appetiser is usually made with wild
chicory but is equally good with farm-grown greens. You'll need to
begin this recipe a day ahead.
1 bunchchicory, ends trimmedBroad bean purée1½ litres(6 cups) chicken stock or water200 gmdried fava (broad) beans, soaked in cold water overnight, drained1celery stalk4thyme sprigs2fresh bay leaves150 mlolive oil½lemon, juice only1garlic clove, coarsely choppedGarlic oil2garlic cloves, bruised125 ml(½ cup) extra-virgin olive oil
For broad bean purée, combine stock, beans, celery and herbs in large saucepan or casserole. Bring to boil, cook over low-medium heat until beans begin to fall apart (1 hour). Drain beans, discarding celery and herbs, process in a food processor with remaining ingredients until smooth. Makes 500ml.
For garlic oil, combine ingredients in a small saucepan and cook over low heat until oil is very fragrant (3-5 minutes). Set aside to cool and infuse.
Meanwhile, blanch chicory (1-2 minutes), then drain. Season to taste, serve warm with broad bean purée and garlic oil in separate bowls for dipping.