• Time

    1 hour and 25 minutes

  • Difficulty

    Easy

  • Course

    Side dishes and salads

  • Italian Region

    Umbria

Ingredients

Preparation

25 minutes preparation + 1 hour cooking

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.