AT A GLANCE
This classic Pugliese appetiser is usually made with wild chicory but is equally good with farm-grown greens. You'll need to begin this recipe a day ahead.
|01||For broad bean purée, combine stock, beans, celery and herbs in large saucepan or casserole. Bring to boil, cook over low-medium heat until beans begin to fall apart (1 hour). Drain beans, discarding celery and herbs, process in a food processor with remaining ingredients until smooth. Makes 500ml.|
|02||For garlic oil, combine ingredients in a small saucepan and cook over low heat until oil is very fragrant (3-5 minutes). Set aside to cool and infuse.|
|03||Meanwhile, blanch chicory (1-2 minutes), then drain. Season to taste, serve warm with broad bean purée and garlic oil in separate bowls for dipping.|