Traditional recipes from Rome: the "favata" broad bean and pork casserole

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Legumes bring good luck in Italy and the best example is the classic "cotechino e lenticchie" at New Year's Eve where the lentils are said to promise good fortune (literally, money!) in the coming year. Generally Italians also prepare a broad bean and pecorino cheese dish for May 1st to bring good luck, but to expand our "fave" repertoire, here is another Italian recipe using broad beans.

While the legume itself might be healthy, the rest of this traditional Roman dish isn't but it was made back in the days of Italian nonne who weren't so concerned about their figures. For ingredients, this traditional Italian cooking recipe uses: 300 gr of sausage, 300 gr of pork cut for casserole, 500 gr of broad beans, 50 gr of lard, six slices of stale bread, chopped parsley, sage, mint, oil and salt and pepper.

To prepare, fry the lard in a little oil and then add the chopped herbs. Remove the skin from the sausage and break it up a little, then add to the lard, browning slightly. Add the pork as well and cook on a low heat for about 30 minutes. If it dries out, add some water.

If using dried broad beans, they need to have been soaked in water, otherwise use fresh ones with the skin removed. Add to the meat mixture and dust with a little salt and pepper. In the meantime, toast the bread and add a little olive oil. Remove the casserole from the flame and serve with the bread on the side.

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