shelled broad beans, 1,1 lb
fresh lasagna, 0,4 lb
béchamel, 13 fl. oz
fresh pork sausage, 0,3 lb
wild fennel, 0,2 lb
grated Parmesan cheese, 0, 15 lb
shallots, 2 little
white onion, 1
dry white wine, 1 glass
extra virgin olive oil
salt and pepper


Blanch the broad beans for about 3 minutes, drain and skin. Tip the broad beans and wild fennel into a large pan of salted boiling water, then cook for 15-20 minutes. Brrown onions and sliced onion with 4 tbsp of oil and add the gutted sausage cut into small pieces. Add a glass of dry white wine and simmer until reduced, add salt and pepper and cook for 15 minutes. Add the broad beans with sausage and fennel, mix and stirring for a few minutes. Arrange in a buttered casserole dish in layers, pasta, sauce and grated Parmesan cheese. Sprinkle the surface with a handful of parmesan cheese and pepper and put in a preheated oven at 180° C for about 25 minutes.

Thanks to: Cooking Elena