WHITE BROAD BEANS AND CHICORY
(Fave e Cicorie)

HOLY OIL
(Olio Santo)

PLAIN TURNIP-TOPS
(Cime di rapa lesse)

Ingredients for 4 servings:
500 g white broad beans (dried and shelled), 1 kg of wild chicory, Donna Cecilia extra-virgin olive oil, salt to taste

Ingredients:
Donna Cecilia extra virgin olive oil, dry red hot peppers

Ingredients:
kg turnip-tops, 150 g Donna Cecilia extra virgin olive oil, salt to taste.

Preparation:

soak the broad beans overnight in salted water. Drain and rinse them and place the beans in a glazed clay pot covered with water Let cook for about 1 hour. Cook and stir often whit a wood spoon until puréed, then add olive oil. Cook the chicory in abundant salted water. Drain the chicory. Prepare the dishs putting in before the broad beans and then the chicory. Season whit olive oil.

Preparation:

put some good quality oil (Donna Cecilia is perfect) in a 250 cl bottle and let it flavor whit two or three hot peepers for at least 15 days. This hot and flavourful oil is perfect for finishing pizza, pasta, legumes, vegetables and seafodd salads.

Preparation:

cut, clean and rinse the turnip-tops. Let them cook in plenty boiling salted water for about 20 minutes. Add salt. Drain them and season whit a lot of good quality olive oil.