🛒 Ingredients

👨‍🍳 Preparation

1. 1

   Soak the dried broad beans in cold water with a teaspoon of bicarbonate of soda for 12 hours to soften them up.

2. 2

   Drain the beans and simmer them for 15 minutes; then carefully peel off the dark outer skins using a small knife.

3. 3

   Place the peeled beans back into a saucepan with plenty of water, the bay leaf, onion, celery, and chopped tomatoes. Season with salt and pepper, then gently cook for around 1 hour and 15 minutes over a low heat.

4. 4

   Meanwhile, make the lolli: heap the semolina into a mound on your work surface, sprinkle with salt, then gradually add water, kneading until you have a firm, elastic dough.

5. 5

   Wrap the dough in cling film and let it rest at room temperature for half an hour.

6. 6

   Roll the dough into thin sticks roughly the thickness of grissini, cut into 5cm lengths, then shape each piece with your fingers to create the characteristic hollow lolli. Set them aside on a floured cloth to dry for 30 minutes.

7. 7

   Once the broad beans are tender, add boiling water or vegetable stock and bring back to a simmer. Season again, then add the lolli, cooking just until they float to the surface.

8. 8

   Serve your lolli with broad beans piping hot, drizzled with a good splash of Sicilian extra virgin olive oil and a sprinkle of chilli.