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1
Bring a large pot of abundantly salted water to a full boil. Add the cicoria di campo and blanch for 5–7 minutes until the stems yield without resistance and the leaves are completely tender and silky. Drain, squeeze firmly dry, and set aside. The greens should be limp and cohesive, not waterlogged.
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2
Warm a generous pour of olive oil in a wide pan over moderate heat. Add the garlic cloves and let them colour lightly. Add the double-peeled fave fresche and cook briefly, stirring, until the beans are just tender throughout but still hold their form. Remove the garlic. This is where the dish lives or dies: mash the favas roughly in the pan with a fork or the back of a spoon — the purée must retain visible texture and body, not collapse into a smooth paste. The surface should show broken pieces amid the creamy mass.
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3
Dress the squeezed cicoria with a generous hand of raw extra-virgin olive oil, turning to coat each strand. Taste and correct for salt. The leaves should glisten and carry the oil throughout.
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4
Arrange the cicoria and the rough fava purée side by side on each plate — the two components distinct, not combined. Finish with a further thread of raw olive oil over both. The bitterness of the greens and the grassy sweetness of the favas should be immediately legible as separate, complementary presences.