Cook the dried broad beans in the usual way in the hearth in the pignata, or on the stove in an earthenware pot. Strain when tender, reserving the liquor. Slip off the outer skins.
Cover the bottom of a pan with olive oil and cook in it some finely sliced sprunzale (onion shoots) or wild leeks, then add some leaves of mint and the beans, with a little of their liquor. Cook on a gentle heat till they dissolve, then beat to a purée with a fork. Season.
Serve the purée, which should be rather stiff, with wild chicory which has been washed, boiled, drained, then tossed in a frying pan in which you have first fried some little strips of pancetta.