Favata

Name: Favata (Sausage and Bean Stew)
Yield: Serves 4 to 6
Cuisine: Italy
Ingredients: Grated pecorino sardo cheese; 4 to 6 thick slices coarse country bread, fried until golden in olive oil; 4 to 6 thick slices coarse country bread, fried until golden in olive oil; 2 to 3 tablespoons chopped fresh mint; 1 cup meat stock or water; ½ cup dry white wine; 1½ cups seeded and chopped, canned tomatoes; 1 cup meat stock or water; 4 cloves garlic, minced; 1 teaspoon sweet paprika (optional); ⅓ pound salt pork or pancetta, diced; ⅓ pound salt pork or pancetta, diced; 1½ to 2 pounds sweet sausages with or without fennel or garlic sausages (about 6); Olive oil for frying; 1½ to 2 pounds sweet sausages with or without fennel or garlic sausages (about 6); 1½ to 2 pounds sweet sausages with or without fennel or garlic sausages (about 6); Salt and freshly ground black pepper; Salt and freshly ground black pepper; 2 cloves garlic; 1 bay leaf; 2 cups dried white or fava beans, picked over, rinsed, and soaked overnight; 2 cups dried white or fava beans, picked over, rinsed, and soaked overnight; 1 yellow onion, chopped

Sausage and Bean Stew

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Italian Slow and Savory

By Joyce Goldstein

Published 2004

About

At one time Sardinia was ruled by Spain, so it is no surprise that this pork and bean stew resembles the classic Spanish cocido. The Sardinians serve this savory stew with slices of fried bread and braised cabbage and fennel fronds, and garnish it with grated pecorino. You can accompany it with “Suffocated Cabbage” (the recipe makes more than enough for an accompaniment, but the leftovers can be reheated). A flavorful garlic sausage or an assortment

Ingredients

Europe
Italy
Main course
Mediterranean

Ingredients

Method