Authentic Pugliese Fava Bean Mash with Sautéed Chicory (Ncapriata)

Begin by soaking dried fava beans for at least 8 hours, ideally overnight, to soften them and shorten the cooking time. Once soaked, give the beans a thorough rinse and place them in a heavy-bottomed pot—traditionally, an earthenware vessel is preferred for its even heat distribution.
Cover the beans generously with cold water (the water level should be about two fingers above the beans). Bring to a gentle boil, skimming off any foam that rises to the surface with a slotted spoon.
Once boiling, reduce the heat to a low simmer and cook for 2 hours or until the beans are tender and begin to break apart. Add salt to taste.
Mash the beans directly in the pot using a sturdy wooden spoon or an immersion blender until you achieve a smooth, velvety consistency. If the mash appears too runny, let it cook uncovered, stirring frequently, until it thickens. If too thick, incorporate some reserved cooking water to reach the desired creaminess.

While the beans are cooking, thoroughly wash and trim the chicory. Blanch it in a large pot of salted boiling water until tender, then drain well.
In a separate pan, heat a generous amount of extra virgin olive oil and gently sauté garlic and a pinch of red chili flakes until fragrant. Add the drained chicory, toss to coat, and season with salt at the end to maintain its vibrant color and flavor.
To serve, spoon the creamy fava bean mash onto a serving platter, arranging the sautéed chicory on top. Finish with an extra drizzle of olive oil, a crack of black pepper, and serve immediately while still warm for the most authentic experience.