900 g of chicories 

500 g of dry broad bean

extra virgin olive oil

1 slice of garlic 

4 slices of bread 

Preparation 

Drop the dry beans on cold water and cook them on a slow heat, mixing  them every now and then with a spoon of wood until they turn into a dense and creamy purée. Once it is ready, add salt. 

Clean and wash the chicory before boiling and straining them. Place them on a plate beside the broad bean purée and add a little bit of oil. Toast the four slices of bread and, if you want, spice them with some hot pepper.