Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Wild Fennel Tagliatelle with Badda Beans: A True Taste of the Madonie Mountains
Experience rustic, heartfelt Sicilian cooking with wild fennel tagliatelle paired with Badda beans — a traditional dish bursting with the authentic flavours of Madonie.
📖 What is it
Experience rustic, heartfelt Sicilian cooking with wild fennel tagliatelle paired with Badda beans — a traditional dish bursting with the authentic flavours of Madonie.
🛒 Ingredients
▸ For the soup
- ✓ 300g Badda beans from Polizzi Generosa
- ✓ 1 carrot
- ✓ 1 onion
- ✓ 1 stick of celery
- ✓ 1 clove of garlic
- ✓ 1 tablespoon tomato purée
- ✓ Trapani sea salt
- ✓ Black pepper or chilli to taste
- ✓ Sicilian extra virgin olive oil
▸ For the fresh pasta
- ✓ 200g Sicilian durum wheat flour
- ✓ Water as needed
- ✓ 1 tablespoon chopped wild fennel
- ✓ A few drops of anchovy sauce
📊 Nutritional Information
If you’re longing to savour genuine Sicilian farmhouse cooking, these wild fennel tagliatelle with Badda beans from Polizzi Generosa—a Slow Food treasure—are just the ticket. This dish, steeped in mountain scents and heritage, is wonderfully simple yet packed with flavour, each mouthful telling the story of the Madonie’s rich, natural bounty.
👨🍳 Preparation
- 1
Soak the Badda beans for at least 12–14 hours.
- 2
Drain and rinse the beans, then place them in a pan with the carrot, onion, celery, and garlic. Cover with water and simmer gently for about two hours.
- 3
Meanwhile, prepare the fresh pasta: form a well with the flour on your work surface and sprinkle in the chopped wild fennel.
- 4
Knead with water until you have a soft, smooth dough. Wrap in cling film and leave to rest.
- 5
Roll the dough out into thin sheets, then cut into strips to create tagliatelle. Let them dry lightly under a tea towel.
- 6
Once the soup is cooked, remove the vegetables, season with salt, and mash some of the beans to create a creamier broth.
- 7
Bring the broth back up to a gentle boil and add the fresh pasta. Cook for about 2 minutes.
- 8
Drizzle with extra virgin olive oil and sprinkle with black pepper or chilli.
- 9
For a special finishing touch, whisk the anchovy sauce with extra virgin olive oil and use it to dress the soup.
💡 Tips and Variations
- •
To elevate the dish, try using fresh pasta made with whole durum wheat flour for a heartier texture and nuttier taste.
- •
A handy tip: roll the dough thinly with a rolling pin for delicate tagliatelle that hold together beautifully when cooked in the broth.
- •
The star of this recipe is the delicate herbal fragrance brought by the wild fennel, giving the dish its unmistakable Sicilian character.
- •
For a lighter twist, swap the Badda beans for chickpeas or cannellini beans, while still retaining the dish’s typical regional flavours.
- •
Enhance the umami depth by zesting a little lemon or orange peel over the finished dish to brighten its aroma.
- •
If you prefer to make a vegan version without the anchovy sauce, replace it with a drizzle of lemon-infused extra virgin olive oil or nutritional yeast for a rich, rounded flavour.
- •
The secret lies in the slow-cooked beans and the perfect harmony between the intense wild fennel scent and the creamy soup base.
📦 Storage
- • Store the soup in an airtight container in the fridge, where it will keep fresh for up to two days, preserving its flavour and texture.
- • When reheating, do so gently over a low heat, adding a splash of water to maintain the right consistency without diluting the concentrated flavours.
- • The fresh pasta can be made ahead and kept wrapped in a clean tea towel in the fridge for a day; avoid freezing especially if it contains fresh fennel to preserve its delicate taste.
🍷 Pairing
A youthful Nero d'Avola from the inland vineyards pairs brilliantly with the rustic soup, enhancing its structure and Mediterranean aromas.
The fresh, savoury character of Cerasuolo di Vittoria perfectly balances the sweetness of the beans and the wild fennel’s perfume.
For an out-of-region option, a young Chianti with light, fruity notes complements the dish without overpowering its ingredients.
Do give this beautiful Sicilian recipe a whirl in your own kitchen — it’s a real celebration of simple ingredients and heartfelt tradition. Perfect for cosy autumn evenings, it’s sure to warm you and your guests right through. Share it with family or friends, and let the unique flavours of the Madonie inspire your next gathering. There’s something truly special about passing on a recipe that carries a piece of Sicilian soul, so don’t be shy — dive in and enjoy every comforting spoonful!
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