|
|
Favata (Dried Fava Bean & Pork Sausage Stew)
This
magnificently flavored stew
is eaten throughout the year in parts of Italy, but is most popular in
Sardinia in the winter, when wild fennel is at its peak. Smoked ham
hocks can be purchased in nearly any grocery store. If pork belly is
difficult to locate, substitute with more Isernio's sausage or ham
hock. The sweet fennel in Isernio's sausages is ideally suited for
this stew. With a robust red wine, crusty bread and a wild greens
salad, life could not get better on a chilly winter's night! Peasant
food at its best: fit for a King. |
|
|
Ingredients |
|
3-1/2 |
cups dried fava beans |
|
1/2 |
cups fennel fronds,
fresh, wild or cultivated |
|
2 |
large, cut into thirds
ham hocks |
|
1/4 |
cup extra-virgin olive
oil |
|
1 |
small (approx. 4 ozs.)
onion, peeled and chopped |
|
1 |
lb. skinless fresh
pork belly, halved lengthwise & cut crosswise into 1/2 inch
thick slices |
|
1-1/2 |
lbs. Isernio's hot or
mild pork sausage, removed from casings |
|
2 |
large cloves garlic,
fresh, chopped |
|
1/2 |
head savory cabbage,
cored, leaves separated and halved crosswise |
|
|
Salt and freshly
ground pepper to taste
|
|
Method |
 Soak
favas and fennel fronds together in a large bowl of water
for 4 hours. |
|
Meanwhile,
put ham hocks in a medium pot and cover with cold water.
Boil over medium-high heat for 15 minutes. Drain and set
aside. |
|
Heat
oil in a medium pot over medium-high heat. Add onions and
cook, stirring frequently, until just beginning to soften,
about 5 minutes. Add Isernio's sausage, crumbled, and cook
for five more minutes, stirring. |
|
Reduce
heat, add ham hocks, cover pot, and cook for 10 more
minutes. |
|
Drain
favas and fennel fronds. Add favas, fronds, garlic ,cabbage
leaves and 7 cups of cold water to the pot with the pork,
sausage and hocks. Increase heat to medium-high and bring to
a boil. Reduce to medium-low, partially cover the pot, and
simmer, stirring occasionally, until meat is tender and
favas are soft, about 2 to 2-1/2 hours. |
|
Using a
slotted spoon, transfer ham hocks to a bowl and set aside
until just cool enough to handle. Remove meat from hocks,
discarding skin and bones, and return meat to pot. Season
stew with salt and pepper to taste. Transfer to a serving
dish and serve warm. |
|
Top
with grated cheese and/or hot pepper oil, if desired. The
soup can also be garnished with a few chopped fresh fennel
fronds for color. Serves 6-8. |
|
Return to Recipe List
|
|
|
|
ISERNIO'S
5600 Seventh Avenue South, Seattle, WA 98108
Tel.: (206) 762-6207 Toll-free: 1-888-495-8674
Fax: (206) 762-5259 Email:
info@isernio.com
|
|
