Puree of white broad beans with salad of peppers, grapes and Queen tomatoes 
Chef Domenico Maggi

Ingredients for 4 persons
Gr 250 dried shelled broad beans
Gr 100 sliced and peeled potatoes
Gr 200 cubes cut peppers
Gr 200 grapes
Gr 200 sliced Queen Tomatoes
Gr 100 sliced red onion from Acquaviva
Extra virgin olive oil
Salt

Method
Steep the broad beans in cold water for one hour. Drain the beans and put in a pignata (an earthen pot), add potatoes, and cover with approx. 500/600 litres of water. Cook over a low heat for one hour. Mash them and add extra virgin olive oil and salt. mix together with pastry.
In a saucepan lightly brown the red onion and peppers with extra virgin olive oil and pour in a bowl; add tomatoes, grapes and season  with salt and pepper.