-
1
Drain the soaked fave and place them in a heavy saucepan. Cover generously with cold unsalted water. Bring to a vigorous boil, skim the foam, then reduce to a steady simmer. Cook without any salt, uncovered, stirring occasionally, until every bean has collapsed and no distinct pieces remain and all free water has been absorbed or evaporated into a thick, rough purée. Reserve a ladleful of the cooking water before the pan dries completely.
-
2
This is where the dish lives or dies. Bring a large pot of water to a rolling boil and salt it heavily — the water should taste distinctly of the sea. Add the chicory and blanch until the stems yield to gentle pressure but the leaves retain a faint resilience; the colour must remain a deep, vivid green. Lift immediately and plunge into a large bowl of ice water. Hold for two minutes, then drain and press gently to expel excess water.
-
3
Set a wide pan over high heat until it smokes. Add the olive oil for ripassata, the crushed garlic and the dried peperoncino. The garlic should colour at the edges within seconds — it must not brown deeply. Add the drained chicory and toss constantly for no more than two minutes. The greens should be glossy, fully coated in the garlic oil and heated through; they must not soften further or release liquid into the pan.
-
4
Season the fave purée with salt and, if it has stiffened, loosen it with a little of the reserved cooking water. Spoon it into the base of warmed shallow bowls. It should settle into a rough, textured mound — not smooth, not pourable.
-
5
Mound the ripassata chicory over the fave purée. Flood the bowl with olio nuovo. The oil should pool visibly around the purée. Serve immediately with toasted cracked-wheat bread. Taste for salt and heat at the table.