The Casatiello is a rustic cake typical of the Easter tradition in Neapolitan cuisine, filled with meats and cheeses and decorated with whole eggs. Tradition has that it is prepared on Friday evening, left to yeast the entire Friday night, only to be fired the […]
The Authentic Fettuccine Alfredo, one of the most famous dishes and appreciated in the States. Born in a Restaurant in Rome, we are giving you the original and traditional recipe. But first we added some historical background. Alfredo Di Lelio opened the restaurant “Alfredo” in 1914 […]
Broad Beans Pasta is an old family favorite, typically made in the spring when fava beans or broad beans are in season. There are a few variations to this dish, such as omitting the meat, but with a little patience (as with most Italian dishes), it can be a fresh turn on pasta. Just like the changing of the seasons!
Pasta with broad beans is an old family favorite, typically made in the spring when fava beans or broad beans are in season. There are a few variations to this dish, such as omitting the meat, but with a little patience (as with most Italian dishes), it can be a fresh turn on pasta. Just like the changing of the seasons!
2 Spring onions, diced (only whiter parts)
2 Tblsp. Olive Oil
6 oz. Pancetta or Ham (or both), petite diced
8 oz. Fresh or frozen Fava beans
1 1/2 cups Chicken Broth
1+ cup water
1 Tsp sugar
Parmesan Cheese or Grana Padano, grated
Pepper if desired
Desired pasta: Rigatoni Corti, Seashells, Cavatappi, or even Spaghetti go well.
Step 1 In a deep pan, simmer the Spring onions in Olive Oil until almost transparent.
Step 2 Add pancetta or ham and let simmer until meat turns a shade darker. Turn every few minutes to flavor with the onions.
Step 3 Add fava Beans and mix thoroughly in the pan, then let simmer with the meat and onions for two minutes.
Step 4 Add broth and cover. Let cook over medium heat for 45 minutes, tunring every ten minutes. If the beans dry add a little water and lower the flame.
Step 5 After 45 minutes, add the rest of the water and uncover. Add in the sugar. Let simmer until the beans and the “broth” are one homogenious mixture, about ten more minutes, on a low flame.
Step 6 In the last fifteen minutes minutes start the water for the pasta.
Step 7 As you wait for the pasta to cook, cover the beans and leave on the lowest flame. If it gets dry add some of the pasta water and a drizzle of Olive Oil.
Step 8 When the pasta is finished cooking, drain well and return to pot with 1/3 of the sauce. Mix well. Divide pasta into plates and top with rest of the bean sauce. Top with parmesan or Grana Padano, and pepper if desired.
The Lasagna is mainly a dish of Emilia, modified in the Neapolitan tradition during Carnival and in time became the symbol par excellence of the feast of abundance. Enjoy our Neapolitan Lasagna! Photo Credit: beccafawley