300 gr of white broad beans (dry shelled broad beans)
300 gr of chicory,
Extra virgin olive oil,
1 Onion
Salt

White broad beans with chicory

Preparation:

Pre-soak the broad beans in a bowl with lightly salted water for 9 hours. Drain, wash and put them with the onion in a pot with water and salt until they are covered.

Cook stirring often with wooden spoon, until they become a purée. Cook the vegetables in salt water and serve together with broad beans.

Flavour with plenty extra virgin olive oil.

500 gr of flour
A teaspoon of beer yeast
Salt
Extra virgin olive oil

Pittule

Preparation

Pour into a large bowl flour, salt, crumbled yeast and warm water. With a hand, work vigorously the dough and for a long time until it is soft and creamy. Cover it, by protecting it from cold with cloths of wool, too.

Let it rest for at least two hours until its volume will not be more than doubled. Use a pan with high edges and deep fry: when oil is hot, using a greasy spoon of oil, take small portions of dough (big as a walnut) and fry. Serve hot.

There are many variations of pittule. At the dough already increased, in fact, you can mix: boiled cauliflower pieces, raw shelled mussels, capers with raw tomatoes and boned anchovies in pieces.