‘Fava e Foglia’

• ½ kg (1 lb 2 oz) broad beans
• olive oil

Cook the dried broad beans in the usual way in the hearth in the pignata, or on the stove in an earthenware pot. Strain when tender, reserving the liquor. Slip off the outer skins.

Cover the bottom of a pan with olive oil and cook in it some finely sliced sprunzale (onion shoots) or wild leeks, then add some leaves of mint and the beans,