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Minestra di fave

Here's a nice winter recipe from "Sauces & Shapes" (page 258):

MINESTRA DI FAVE (dried fava bean and pasta soup)

for the soup:
1 pound 10 ounces (750 g) dried fava beans soaked 24-48 hours (depends on age)
1 large white onion, finely chopped
4 tablespoons extra virgin olive oil
salt

Before serving:
8 ounces (225 g), or less according to taste, small pasta, such as cannolicchi or maltagliati
4 tablespoons extra virgin olive oil
6 rounded tablespoons (60 g) grated pecorino romano or other pecorino

Skin the soaked favas.
Saute the onion in the oil in a soup pot, preferably of terracotta. When the onion is transparent, add the favas and about 6 cups water or just enough to cover. Add at least 1/2 teaspoon salt and bring to a boil. Lower the heat to minimum and continue cooking, covered, until the favas have completely fallen apart, about 40 minutes to 1 hour, depending on age of the favas. Stir occasionally, adding a ladle of hot water if needed. The soup should have the consistency of a smooth porridge. Some broken fava pieces can remain.

In a separate pot cook the pasta until al dente. Drain and add to the favas in their pot. Let the flavors blend for a couple of minutes, stirring. Transfer to a warm tureen (or leave it in the pot), stir in the remaining extra virgin olive oil and the pecorino, and serve.
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