Fava ‘ngreccia: we return to the countryside, with one of the most rustic and poor dishes of the Marche tradition. The bean, which is eaten fresh in May, is dried to prolong its preservation. After soaking overnight, it is boiled in abundant salted water: the wrinkles that appear after cooking on the legume give the name to the preparation. The term "’ngreccia" means in fact "wrinkled – At this point the broad beans are seasoned with a mixture of anchovies, capers, oil and parsley. Nowadays, the dish can be considered a side dish of round tastiness, but in the past it was the main meal of the winter, when there was no abundance of meat or other vegetables.
