|The town of Caltagirone
Foods and cook recipes from Caltagirone
Fry in a pan grated onion with a little oil and just golden, add the shelled broad beans (which will be the big ones and already a bit hard), and the shredded fennel.
Long with water and cook over low heat for about two hours, denting always with a wooden spoon because the beans are sfarinino.
When cooked, pour the pasta in a pan chopped, add another if necessary some water, and season with salt, pepper and olive oil. Serve the soup warm or cold.