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.
Ingredients
Method
Main
1.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.
2.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.
3.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.
Drink Suggestion: Fiano. Drink suggestion by Max Allen
Notes
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