|The town of Burgio
Foods and cook recipes from Burgio
800 gr. of dried broad beans, extra virgin olive oil, salt, 2 little bunches of wild fennels, 500 gr. of short pasta.
Place the dried broad beans in a pot and add plenty of salted water, leave them there all night long.
Transfer the drained broad beans in a pot, cover them with water, put it on the fire and leave cooking in moderate heat and shielded flame.
At half cooking add 2 bunches of wild fennel accuratelly washed. When everything is cooked, crush it with a fork until it turns into mush.
Boil 500 gr. of short pasta in plenty of salt hot water, at half baking drain it and put together the mush, leave all until enough cooked.
Flavour it with extra virgin olive oil and, if it appeals to you, add grated caciocavallo cheese. Serve up it on the table.