Ingredients for 4-6 people

300gr shelled broad beans
200gr chicory
3 spoonfuls of extra-virgin lucanian oil (IGP)
toasted bread
salt as required


Leave broad beans in water for one night. The next day, change water and let them cook with a pinch of salt. When liquid boils off and mixture gets thick and creamy, remove it from the flame.
Scald chicory in salted water, drain it and mix it with broad bean puree, adding some oil. Serve it with toasted bread.