Fava bean stew with pancetta, tomatoes and parsley (Scafata di Fave)
6 servings
40 minutes
Scafata di Fave is a traditional Italian stew rooted in the Lazio region. It embodies the simplicity and elegance of Italy's rustic cuisine. At its core are tender fava beans that provide a creamy texture and subtle nutty flavor. Pancetta adds depth and richness, while tomatoes offer a sweet-tart balance. A light spiciness from red pepper flakes harmonizes with the freshness of parsley. Served with garlic croutons and extra virgin olive oil, it enhances the aroma. This dish is perfect for a warm family dinner or a light lunch, allowing enjoyment of vibrant Mediterranean flavors.
1
Remove the beans from the pods.
- Fava beans (broad beans): 2 kg
2
In a large skillet, heat 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 ham is browned.
- Olive oil: 3 tablespoons
- Pancetta: 2 pieces
- Onion: 1 head
- Carrot: 1 piece
- Celery stalk: 2 pieces
3
Add minced garlic and cook for 1-2 minutes. Add chopped tomatoes and beans and mix well.
- Garlic: 4 cloves
- Tomatoes in their own juice: 800 g
- Fava beans (broad beans): 2 kg
4
Add salt and pepper, then add red pepper flakes and half of the parsley. Cook for 30 minutes until the beans are tender. If the stew is too thick, dilute it with a little water or vegetable broth.
- Salt: to taste
- Freshly ground black pepper: to taste
- Red pepper flakes: to taste
- Chopped parsley: 0.5 glass
5
Remove from heat and add the remaining parsley.
- Chopped parsley: 0.5 glass
6
Serve in small bowls, drizzled with good olive oil and topped with toasted garlic croutons.
- Extra virgin olive oil: to taste
