The Reids wrote:
Following up to Mike Lyle

OK, so does anybody know what my Sicilian grandfather (born 1860
if
you can believe it) probably did when he made what my mother
describes as a delicious sauce for pasta with, as far as she can
remember, little but broad beans?

In Spain they sometimes use the white fur to thicken a sauce. You
could easily puree fresh broad beans but i'm not sure dried would
ever be nice enough. The Italians usually seem to spread it on a
crostino.

Many thanks, Mike. I'll experiment on that basis. Maybe a little
garlic and a herb or two...

--
Mike.