400g fresh broad beans (or 300g dried beans). 4 sausages, 300g pork ribs, 150g Mortadella Bologna IGP (PGI), 2 garlic cloves, 4 sheets carasau bread, wild fennel, extravirgin oil, salt, pepper
In a saucepan put the meat previously cut into pieces, the mortadella strips, the broad beans (if you use dried beans soak them overnight and then cook for 2 hours), the wild fennel. Add some olive oil, salt and pepper. Cook for about an hour, adding hot water when necessary. Serve on a pane carasau sheet.