Mashed fava beans and chicory

Let the broad beans soak for a couple of hours so that they rehydrate; drain, pour them in a pot covered by the peeled and sliced potato, cover with water and cook over low heat for about 1 hour and a half stirring often. Leave to cook until potatoes and broad beans are reduced to cream. Towards the end, season with salt and pepper and add a little olive oil. 

Wash the chicory, boil it in boiling water for about 5 minutes, then pass it in the pan with a drizzle of oil, garlic and chilli for another 5 minutes. Serve the chicory with the mashed beans.

You can prepare a large amount of chicory and cool it quickly with the blast chiller function so that you can keep it in the refrigerator for a week, fresh as you did. You can use it not only with mashed fava beans, but also as an accompaniment to other dishes.

You can also decide to freeze the mashed beans with the blast chiller shock freezing function. This way you can store it in the freezer for up to 8 months.