• 500 g of decorticated dry broad beans
  • 2 potatoes
  • 1 kg of wild chicory (dandelion)
  • extra virgin olive oil as required
  • Salt



Soak the decorticated broad beans in abundant cold water for some hours.

Rinse well and put them in a saucepan with the potatoes, which you have previously peeled and thinly sliced. Add enough cold water to cover them by at least 1 inch. Cook over a low heat, skimming the scum that rises to the surface as soon as they reach a boiling point. Add salt and simmer for about two hours, until the broad beans are completely undone. Nevers stir during this phase, if you realise there is little water, add some.

Clean the wild chicory, then boil it in abundant salty water for 20 minutes, drain, wring out and chop. Then sauté in a pan with a spoon of hot oil. Sizzle for some minutes, just the time to let it develop more flavour. Add salt if required.

When the beans and potatoes are completely cooked, stir forcefully with a wooden spoon to reduce them to a puree. Pour a bit of oil as required.

Place on a plate some smashed broad beans and potatoes and some chicory without mixing them.


DIFFICULTY (low, medium, high)




Nausica – Salento Igp Negroamaro rosato 2016 (Not local grape variety)  

RAMPONE – Minutolo Valle d’Itria IGP 2016