There are different variations that involve onions , tomatoes, carrots, and other things but I went with the original traditional version that started in ancient Rome.
**Ingredients**
800 gr od dry fava beans
1 to 3 bunches of wild fennel
500 gr of pasta (chopped spaghetti, small tagliatelle or another type of short pasta)
Extra vergin olive oil
Salt and pepper to taste.
**Directions**
Leave the fava beans to soak overnight in cold water. The following day move them in a pan with abundant water and put it on the flame, up to the boiling point; add the fennel (previously washed and chopped) and cook on a low shielded flame, for a couple of hours, mash them with a wooden spoon from time to time. Add salt and pasta in the last 10 minutes of cooking. Sprinkle the soup with ground black pepper (better if fresh grounded) and dress with oil. Add caciocavallo cheese if you like.
3 Comments
There are different variations that involve onions , tomatoes, carrots, and other things but I went with the original traditional version that started in ancient Rome.
**Ingredients**
800 gr od dry fava beans
1 to 3 bunches of wild fennel
500 gr of pasta (chopped spaghetti, small tagliatelle or another type of short pasta)
Extra vergin olive oil
Salt and pepper to taste.
**Directions**
Leave the fava beans to soak overnight in cold water. The following day move them in a pan with abundant water and put it on the flame, up to the boiling point; add the fennel (previously washed and chopped) and cook on a low shielded flame, for a couple of hours, mash them with a wooden spoon from time to time.
Add salt and pasta in the last 10 minutes of cooking. Sprinkle the soup with ground black pepper (better if fresh grounded) and dress with oil. Add caciocavallo cheese if you like.
Looks very yummy!
Definitely looks like a hearty meal.