Call it "Fef i cicuer" or "Broad beans and chicory". A real Southern Italian taste for olive oil lovers

In Puglia and Basilicata, at night, in winter time, when the doors are closed families approach to the chimney smelling the fragrance coming from the cooking pot near the fire. What's inside? 
Obviously "Fef i cicuer". One of the most delicious winter recipes I've ever tasted.

Fef i cicuer

But let's see how to make it, using modern methods, of course

Ingredients (for two persons):

- 200 gr of dried broad beans

- 600 gr of chicory (remove the damaged and not soft parts)

- Garlic

- Extra Virgin olive oil (Coratina if available)

- Salt

Start by soaking for one night at least beans in cold water

Then drain it

And boil till the "fave" become like a rough paste. Remember to mix, pressing softly the beans with a wooden spoon.

In the meanwhile, take the chicory after having selected  before only fresh and soft leaves and then boil  for about fifteen minutes

This step is not included in original recipe but I like to put in the frying pan the vegetables, after having boiled and drained them and then to cook chicory with Extra Virgin Olive Oil, chili and garlic. Just five minutes are enough.

Chicory will be like this (sorry for the quality of the picutre but it was hot)

In the meanwhile, your "fave" should be ready 

Remember to "dress" the fave with a suitable Extra Virgin Olive Oil.

My suggestion is a Coratina variety EVOO from Apulia.

I suggest to serve it with a good glass of Aglianico del Vulture or Grottino,

a strong red wines with a rich taste from Basilicata.

Buon appetito!