broad beans and chicory with marinated anchovies

fave fresche e cicorie con acciughe marinate

for 6

2 kg broad beans in their pods

2 kg chicory (grumolo verde, dandelion etc) or spinach, washed, stalks removed

Maldon salt and freshly ground black pepper

1 bunch fresh mint with small leaves

extra virgin olive oil

2 garlic cloves, peeled and sliced

2 small dried chillies, crumbled

½ large, thick-skinned organic lemon

marinated anchovies

12 salted anchovies, prepared (see here)

½ large, thick-skinned organic lemon

coarsely ground black pepper

extra virgin olive oil

Place the anchovy fillets on a plate, and squeeze the juice of the half lemon over. Sprinkle with black pepper, and grate over the zest from the lemon. Pour over enough olive oil to cover, and leave to marinate for a couple of hours or so.

Bring two saucepans of water to the boil, and add salt to one. Cook the chicory or spinach in this for 5–6 minutes. Drain and cool. Put the broad beans and mint into the unsalted saucepan and cook for 3–4 minutes. Drain, and while still hot, pour over 4 tablespoons oil. Season.

Heat 3 tablespoons olive oil in a medium thick-bottomed saucepan, and fry the garlic until pale gold. Add the chicory, and stir around a bit before seasoning with salt, pepper and the chilli. Remove from the pan. Place in a large serving dish, add the broad beans and their juices, and squeeze over the juice of the half lemon. Place the anchovy fillets among the broad beans and chicory, and serve with bruschetta.