Purée of potatoes and broad beans	(4 servings)

• 200g dry broad beans
• 2 potatoes
• 300g wild chicory
• 1 small onion
• 8 tablespoons extra virgin olive oil
• salt, pepper

Preparation method

• Dip the broad beans in a pan full of water and leave for 12 hours. Peel, wash and slice the potatoes. Put them in a pan with the broad beans and sliced onions.
• Salt, add water and let cook on a medium flame for 1 hour removing the foam. Wash, boil in salt water and drain the chicory. Let it flavour with oil in a pan.
• Drain and mix the broad beans obtaining a soft purée.
• In a pan, pour the remaining oil and blend with the purée obtained. Serve hot with chicory and oil.