Favata

Name: Favata (Broad Bean Stew)
Yield: Serves 6
Cuisine: Italian
Ingredients: dried chilli (optional); 500 g dried broad beans, skinless, soaked in water for 24 hours; salt and pepper; salt and pepper; extra virgin olive oil; 1.5 litres water; 85 g lard, or 85ml olive oil; 85 g lard, or 85ml olive oil; 200 g salt-cured fatty pork belly (lardo) or bacon, cut into cubes; 200 g salt-cured fatty pork belly (lardo) or bacon, cut into cubes; 200 g salt-cured fatty pork belly (lardo) or bacon, cut into cubes; 200 g hot Italian sausage, cut into rounds; 2 onions, finely sliced; 400 g wild fennel bulbs (or normal fennel bulbs with the addition of fennel seeds), cut into cubes; 400 g wild fennel bulbs (or normal fennel bulbs with the addition of fennel seeds), cut into cubes; 400 g wild fennel bulbs (or normal fennel bulbs with the addition of fennel seeds), cut into cubes; 3 tbsp coarsely chopped parsley; 2 tbsp concentrated tomato paste; 500 g dried broad beans, skinless, soaked in water for 24 hours

Broad Bean Stew

Preparation info

Serves
6

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“The Sardinians love broad beans in any shape or form, especially if they are cooked with lardo and with pork products in general. There is a phrase when something desired never happens: The year in which broad beans and lardo will rain from the sky!’ This very rich dish is normally eaten in winter, and in some places also on the day before Lent starts.”

Ingredients

Europe
Italy
Stew
Winter
Sardinia
Mediterranean

Ingredients

Method