Fava Bean Stew with Pancetta, Tomatoes, and Parsley (Scafata di Fave)
Main Dishes • Italian
Description
Fava Bean Stew with Pancetta, Tomatoes, and Parsley (Scafata di Fave)
Ingredients
- Fava Beans 5 lbs
- Onion 1 head
- Carrot 1 piece
- Celery stalk 2 pieces
- Pancetta 2 pieces
- Garlic 4 cloves
- Olive Oil 3 tablespoons
- Salt to taste
- Ground Black Pepper to taste
- Chili Flakes to taste
- Chopped Sage Leaves ½ cup
- Baking Tomatoes 30 oz
- Olive Oil to taste
Step-by-Step Guide
Step 1
Shell the fava beans.
Step 2
In a large skillet, heat the olive oil and add finely chopped pancetta, finely chopped onion, finely chopped carrot, and finely chopped celery. Sauté until the vegetables are soft and the pancetta is golden.
Step 3
Add the minced garlic and cook for 1-2 minutes. Add the chopped tomatoes and beans and mix well.
Step 4
Season with salt and pepper and add red pepper flakes and half of the parsley. Cook for 30 minutes until the beans are tender. If the stew is too thick, thin it out with a little water or vegetable broth.
Step 5
Remove from heat and stir in the remaining parsley.
Step 6
Serve in small bowls drizzled with good olive oil and topped with toasted garlic croutons.
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