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 bunch chicory, ends trimmed
Broad bean purée
- 1½ litres (6 cups) chicken stock or water
- 200 gm dried fava (broad) beans, soaked in cold water overnight, drained
- 1 celery stalk
- 4 thyme sprigs
- 2 fresh bay leaves
- 150 ml olive oil
- ½ lemon, juice only
- 1 garlic clove, coarsely chopped
- 2 garlic cloves, bruised
- 125 ml (½ cup) extra-virgin olive oil
- 1For 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.
- 2For 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.
- 3Meanwhile, blanch chicory (1-2 minutes), then drain. Season to taste, serve warm with broad bean purée and garlic oil in separate bowls for dipping.
Drink Suggestion: Fiano. Drink suggestion by Max Allen