BIGILLA (BROAD BEAN DIP)
Clean thoroughly, under running water 500g dried broad beans (ful tal-girba); soak overnight. Boil in pressure cooker for 20 minutes; cool slightly and process with some of the water used for boiling and add the following: 6 cloves garlic, a handful of parsley, 4 tbs chilly vinegar, 1 tbs balsamic vinegar, 4 tbs olive oil, seasoning. If it hardens when chilled, just add some hot water and stir. Nice served with galletti or crudités either warm or cold.