1Kg dry and shelled broad beans, 150g Wild fennel,
Olive oil, Salt, Pepper, White onion.
Soak the shelled dry broad beans in water over
night. Boil them in salted water, together with
the wild fennel. (If wild fennel is unobtainable,
regular table fennel may be used)
Once the broad beans are soft, crush them with
a fork so as to obtain a puree.
Slice the onion in circular pieces and fry them
in a pan with the olive oil. Dress the puree with
this sauce. This dish can be enjoyed with a variety
of accompaniments, such as boiled greens, roasted
peppers or boiled baby marrows.