Traditional Pugliese Broad Bean and Chicory Mash (Ncapriata)

Soak the broad beans for a few hours, preferably overnight. The next day, rinse them and put them in a pot with a heavy bottom (an earthenware pot is perfect for these preparations), cover with plenty of cold water (about two fingers above the beans) and bring to a boil. Remove any foam that forms with a skimmer.  
When it comes to the boil, lower the heat and let it simmer for a couple of hours or more, until the beans are very soft.
Adjust the salt and proceed to puree them with a wooden spoon or with the help of a minipimer.
It should be quite creamy, so if it seems too liquid, let it dry on the stove, stirring constantly, and if it seems too dense, dilute it with a little bit of the cooking water you have set aside. 

In the meantime, wash and clean the chicory and boil it in lots of salted water. Drain it and flavour it in a pan with plenty of oil, garlic and chilli pepper, adding salt only at the end.

Place the mashed broad beans on a plate, place the chicory on top of the mashed beans and finish with a drizzle of oil, a light grinding of pepper, and serve hot