Dried Fava Bean Cream with Chicory and Bottarga

Method

1. Soak the dried fava beans in plenty of water overnight (at least 8 hours). Change the water once if possible.
2. Drain the soaked beans and place them in a pot with fresh water, covering by about two fingers. Add a clove of garlic (in its skin) and a pinch of salt. Cook for 30–45 minutes until the beans are soft and creamy.
3. Meanwhile, wash the wild chicory. Bring a pot of salted water to a boil and blanch the chicory until tender but still holding its shape (not overcooked). Drain.
4. In a pan, heat a generous amount of extra virgin olive oil with a crushed garlic clove and dried chili pepper. Add the drained chicory and sauté briefly, seasoning with salt.
5. Slice the bottarga very thinly (a sharp knife or mandoline works best).
6. Blend the cooked fava beans with some of their cooking liquid to reach a creamy, spoonable consistency. Adjust salt if needed.
7. Serve the fava bean cream in bowls, top with the sautéed chicory, a few slices of bottarga, and a drizzle of good extra virgin olive oil. Serve with crusty bread if desired.