Scafata di Fave ~ Umbrian Fava Bean Stew
Try this Scafata di Fave ~ Umbrian Fava Bean Stew recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 2 kilos (about 4 pounds) of fava beans in their pods 1 lar peeled and diced 1 small onion, peeled and diced 2 celery stalks, diced 1/2 cup chopped smoked pancetta 4 garlic cloves, peeled and minced 2 tablespoons olive oil salt & pepper red pepper flakes (optional) 2 (14 ounce) cans chopped tomatoes 1/2 cup chopped
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Remove the fava beans from the pods. In a large heavy saucepan, heat the olive oil and cook the pancetta, carrots, onions and celery until the vegetables have softened and the pancetta has begun to brown, about 10 minutes. Add the garlic and continue to cook another minute or two, then add the chopped tomatoes and fava beans and mix well. Season with the salt, pepper, red pepper flakes and half the fresh parsley. Cook for about 30 minutes or until the fava beans are tender to the teeth.( If the stew is too thick you can thin it with a bit of broth or water.) Once cooked, remove from the heat and stir in the remaining parsley. Serve warm in individual bowls with a drizzle of the extra virgin olive oil and the warm toasted garlic bread.
