Procedure:
Soak the shelled dry broad beans in water over night. Boil them in salted water, together with the wild fennel. (If wild fennel is unobtainable, regular table fennel may be used)
Once the broad beans are soft, crush them with a fork so as to obtain a puree.
Slice the onion in circular pieces and fry them in a pan with the olive oil. Dress the puree with this sauce. This dish can be enjoyed with a variety of accompaniments, such as boiled greens, roasted peppers or boiled baby marrows.