2 cups (8 ounces) dried split fava beans
2 medium all-purpose potatoes, peeled and quartered
1 teaspoon fine sea salt
1/2 cup Filippo Berio Extra-Virgin Olive Oil
1 pound chicory, stemmed, washed, and drained
Put the beans and potatoes in a pot, add enough water to cover, and add the salt. Bring to a boil and boil uncovered for about 30 minutes, or until the beans are tender but not mushy. Drain, reserving 1/4 cup of the cooking water.
Transfer the beans and potatoes to a food processor. Add 1/4 cup plus 2 tablespoons of the oil and the reserved cooking water, and puree smooth. Remove the puree to a saucepan and keep warm over very low heat.
Bring a large pot of water to a boil. Add the chicory and cook until tender, about 20 minutes. Drain well, and spread the chicory on a serving platter.
Spoon the fava bean puree over the chicory. Drizzle the remaining 2 tablespoons olive oil over the top and serve immediately.
Variations: Serve the puree topped with strips of roasted red and yellow bell peppers. Pack the fava puree into an oiled 4-cup mold, then unmold it onto the chicory for a party presentation. Or use individual molds and serve on small portions of chicory.
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