Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Tagliatelle with Wild Fennel and Badda Beans: an Authentic Taste of the Madonie Mountains
Discover tagliatelle made with wild fennel and Badda beans — a rustic, heartfelt dish from the Madonie tradition, full of comforting, earthy flavours.
🛒 Ingredients
▸ For the bean soup
- ✓ 300 g Badda beans from Polizzi Generosa
- ✓ 1 carrot
- ✓ 1 onion
- ✓ 1 celery stick
- ✓ 1 garlic clove
- ✓ 1 tablespoon tomato sauce
- ✓ Trapani sea salt
- ✓ Black pepper or chilli, to taste
- ✓ Sicilian extra-virgin olive oil
▸ For the fresh pasta
- ✓ 200 g Sicilian durum wheat flour
- ✓ Water, as needed
- ✓ 1 tablespoon chopped wild fennel
- ✓ A few drops of anchovy essence
📊 Nutritional Information
When autumn begins to settle over the Madonie Mountains, the air grows crisp and the countryside fills with the unmistakable aroma of wild fennel — a natural invitation to return to Sicilian comfort cooking. This dish of fresh tagliatelle scented with wild fennel and enriched with buttery Badda beans from Polizzi Generosa is one of those recipes that feels like a warm embrace from the island itself.
Slow-simmered beans, hand-rolled pasta and the herbaceous perfume of wild fennel come together in a simple yet deeply aromatic bowl of goodness. Every spoonful speaks of shepherds’ kitchens, mountain traditions and the honest, rural soul of Sicily.
Whether you prepare it for a quiet weekend lunch or a cosy autumn supper, this humble dish captures the warmth of the Madonie in the most genuine, heartfelt way.
👨🍳 Preparation
- 1
Soak the Badda beans for 12–14 hours.
- 2
Drain and rinse the beans, then place them in a terracotta pot with the carrot, onion, celery and garlic. Cover with water and cook for about 2 hours.
- 3
Meanwhile, prepare the fresh pasta: on a wooden pastry board, shape the flour into a well and add the chopped wild fennel.
- 4
Add water gradually and knead until you have a soft, smooth dough. Wrap in cling film and let it rest.
- 5
Roll out the dough into thin sheets and cut into strips to form tagliatelle. Leave them to dry under a cloth.
- 6
Once the soup is ready, remove the vegetables, season with salt and mash a portion of the beans to create a creamier broth.
- 7
Bring the soup back to the boil and add the pasta. Cook for about 2 minutes.
- 8
Drizzle with extra-virgin olive oil and add a pinch of pepper or chilli.
- 9
For an extra-special touch, emulsify anchovy essence with olive oil and drizzle it over the soup before serving.
💡 Tips and Variations
If wild fennel is out of season, you can replace it with fennel seeds. For a more intense aroma, add a little Madonie oregano or a sliver of dried tomato to the soup.
📦 Storage
- • Store the soup in the fridge for up to 2 days in an airtight container.
- • Reheat gently, adding a little water if needed.
- • Fresh pasta can be prepared ahead and refrigerated for up to 24 hours.
🍷 Pairing
Pair this rustic dish with a young Nero d’Avola or a fragrant Cerasuolo di Vittoria — both excellent companions for the herbal notes of fennel and the sweetness of Badda beans.
These wild fennel tagliatelle with Badda beans are a fragrant, warming dish that transports you straight to the heart of the Madonie. Take your time preparing it, savour each spoonful and let its authentic simplicity win you over.
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