For your kitchen, not just your screen.

Ingredients

• 500 g dried split broad beans (fava), skinless
• 2 l water
• 1 onion, chopped
• a large handful of wild fennel fronds or the fronds of 1 fennel bulb
• Castruriali extra virgin olive oil, to serve: 1 tbsp a bowl — Be generous with raw oil on each bowl.
• salt, black pepper and chilli flakes

Method

1. Soak. Soak the beans in cold water for a few hours or overnight if the packet suggests it. Drain.
2. Simmer. Put the beans, water, onion and fennel in a heavy pan. Bring to the boil, skim, then simmer gently, half covered, for 1½–2 hours, stirring often, until the beans collapse into a thick purée. Add hot water if it gets too stiff.
3. Season and serve. Beat with a wooden spoon (or briefly with a stick blender) until smooth. Season well and serve in bowls with plenty of raw oil, pepper and chilli.