Here is the fairly light recipe ;-) from ount Nicolina, excellent cook of our house.
Ingredients for 4 people:
-250 grams of fresh borlotti beans (soaked a day before in water)
-350 grams of pasta like ditalini we call Nitaleddi
a sprig of wild fennel picked in the morning, please, beautiful, little ones,
fresh and fragrant
- a fresh spring onion
- a clove of garlic
- extra virgin olive oil, salt, pepper as required.
Very complicated thing 😁 firstly brown the garlic clove left whole to be removed later in the oil with the small onion cut, then insert the fennel cut very small almost chopped especially the stems and brown everything for at least 10 minutes, then insert the beans and leave them to flavor for another 5 minutes, then add half a liter of water and cook for 50 minutes (depending on the beans), see if there is no water in case add more because then when the beans are cooked we would need it to also cook the pasta directly in the broth that has been created, but be careful not to crush the beans if you don't want them creamy, in this case take a couple and crush them if you like it creamier but this recipe is very soupy soup so we turn them over very little, and check the flavor.
Once the pasta has been added, mix everything and make sure there is enough water after the first 5 minutes, if necessary add a ladle of hot water and close the lid and cook over low heat.
When the pasta is al dente, turn off the heat and let it rest, the pasta will cook by itself.
Serve in a nice terracotta bowl if you have seasoned it with a drizzle of fresh oil and a nice grind of black pepper.
Buon appetito from Cammarata and San Giovanni Gemini,Sicily