Ingredients (for 3-4 people)
250 g of shelled dried broad beans
1 large potato
Extra virgin olive oil. Salt
Preparation
Put the broad beans in a bowl with plenty of cold water and leave them to soak overnight. Drain them, rinse them under running water and place them in a tall pan, covering them with water. Add the diced potato, put the lid on and cook over low heat for a couple of hours, adding hot water if the beans dry out too much. When they flake on their own you can add 2 tablespoons of oil and a pinch of salt (optional). Mix vigorously, then reduce to cream with a hand blender.
Ingredients for 4 people) 
200 g of Carnaroli rice
1 egg
½ cup tomato puree
1 leek 1 courgette 1 carrot
200 g of broccoli florets
1 bunch of green beans
50 g of Parmesan
2 sprigs of thyme
Evo oil - Salt - Breadcrumbs
Preparation
Put the rice in a pan, cover with water, salt lightly and bring to the boil; lower the heat to a minimum and cook until the water is completely absorbed, taking care to keep the rice al dente. Drizzle with a drizzle of oil and transfer to a bowl. Chop the white part of the leek; clean and dice the vegetables. Soften the leek in a pan with a drizzle of oil, add the carrot, after 10 minutes the broccoli and green beans, after another 5 minutes the courgette. Pour the tomato puree and thyme, add salt and cook for a few more minutes. Beat the eggs in a bowl, then add them to the rice together with the vegetables. Mix carefully, season with salt and transfer everything into a baking dish lined with baking paper and sprinkled with breadcrumbs. Sprinkle with the Parmesan and bake at 180°C for 15 minutes. Before serving, stir to fluff rice and egg.
Ingredients for 4 people) 
400 g of broccoli florets
50 g of pecorino
40 g of almonds
8 anchovies in oil
1 egg
1 egg white
150 g of breadcrumbs
Parsley - Extra virgin olive oil - Salt
Preparation
Chop and toast the almonds. Boil the broccoli, blend them with a little cooking water and leave the purée thus obtained to dry in a saucepan over the heat. Leave to cool and mix with the pecorino, almonds, chopped anchovies and egg; if necessary, add a little breadcrumbs to compact everything. Prepare the meatballs, roll them in the beaten egg white and then in the breadcrumbs, mixed with the chopped parsley. Place on a baking sheet lined with baking paper, drizzle with a drizzle of oil and a pinch of salt and bake at 180°C on the grill for 15 minutes.
