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Broad Beans with Fennel

  • 1 hour and 25 minutes
  • Easy
  • Side dishes and salads


  • broad bean
  • pepper
  • fennel
  • extra virgin olive oil
  • garlic
  • salt


Put the dry broad beans in abundant water together with the fennel, salt and pepper. Cook (for about one hour), then puree. Arrange the slices of toasted bread in a tureen, after rubbing several times with a clove of garlic. Douse the slices of bread lightly with the cooking liquid from the broad beans and pour the puree on top. Dress with raw oil and a little more fennel.