La Fracchiata

Name: La Fracchiata
Yield: serves 4
Ingredients: 8 ounces dried fava beans; 2 tablespoons fine sea salt; 1/2 cup extra-virgin olive oil; 3 fat cloves garlic, peeled, crushed, and minced; 1 small, dried red chile pepper, crushed, or 1/3 to 1/2 teaspoon dried chile flakes; 3 ounces pancetta, diced; 4 thick slices semolina bread or other sturdy-crumbed, country bread, crusts removed and cut into small cubes

January 24, 2012

This is a substantial soup classically made from fresh fava beans and a dried sort of bean/pea hybrid called la cicerchia, whose taste and texture are very like that of the fava when it is dried. This version, asking only for the dried favas since la cicerchia is not readily found in America, yields a rich, smoky flavor that is wonderful against the comfort of the warm crunch of the bread.

Recipe notes

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