One Apulian speciality is fave e cicorie (Fava Bean Purée). Soak the Fava Beans overnight. Peel and dice one Potato. Put the Potato and soaked Beans into a pot of water. Bring to boil and then simmer slowly until the Beans and Potato break up. Gently stir until you have a purée. Wash the chicory well. Remove any dry leaves and roots and boil in a copious amount of salted water. Drain and serve with the purée. Add Extra Virgin Olive Oil to taste.