Tenute Rubino > Articles > Cookbook > Lagane con purè di fave (broad bean)

Preparation:

Cook the broad beans soaked overnight in water with a tablespoon of salt, making sure you stir only at the very end, when they are already falling apart. Add the lagane cooked 'al dente' in salted water to the purée and garnish with finely sliced onion fried in oil along with the oil sauce.

Ingredients:

500 g preferably fresh lagane (the same as tagliatelle)
250 g dry broad bean
50 g onions
Extra virgin olive oil and salt to taste