INGREDIENTS PER 4 PEOPLE
fava beans, 14 oz
wild chicory, 14 oz
borage, 8,8 oz
extra-virgin olive oil
Soak the dried beans in cold water.
The next day, drain and rinse the beans, remove only the top, put them in a pan (better if you have the opportunity to cook on a wood fire) and cover with salted cold water.
Simmer for about three hours: if it’s needed, add water in order not to let the fava beans be uncovered. Meanwhile, wash and cook the vegetables in salted water, drain very well. After cooking the fava beans, they will look like a kind of mashed potatoes. Serve the beans on chicory and add plenty of olive oil.
Thanks to: Ghiottonerie