Favata Sarda
Traditional Sardinian fava bean and pork stew with wild fennel, sausage, ribs, and rind, served over sheets of carta musica.
Ingredients
Beans and greens
Meat
Aromatics
To serve
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Instructions
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Soak the dried fava beans in warm water overnight, or for at least 12 hours. Drain and rinse them before cooking.
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Place the soaked fava beans in a large pot, cover with abundant cold salted water, and bring to a boil. Simmer for about 1 hour, skimming any foam that rises to the surface.
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Add the pork ribs, pork rind, and Sardinian sausage to the pot. Add the wild fennel, the whole red chili pepper, and the garlic cloves. Stir gently and bring back to a simmer.
Tip: Cut the sausage into thick rounds so it holds together during the long cook. If the sausage is very lean, brown it briefly in a separate pan first for more flavour. -
Cook uncovered at a gentle simmer for about 2 hours, stirring occasionally. The beans should break down and the stew should become thick and creamy. Add water if it gets too dry. Taste and adjust the salt at the end.
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While the stew finishes, break the sheets of carta musica into pieces that will fit the bottom of your serving bowls.
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To serve, place a sheet of carta musica in the bottom of each bowl. Ladle the hot favata over the bread. Finish with a thin drizzle of extra virgin olive oil.
Tip: The carta musica will soften quickly under the hot stew. Serve immediately so there is still some contrast between the soft bread and the creamy beans.
Storage & Meal Prep
Refrigerate for up to 3 days. The flavour improves on the second day. Reheat gently on the stove. Do not freeze the carta musica base.
Variations
- With fresh fava beans: In spring, use fresh fava beans instead of dried. They cook faster and give a brighter, sweeter flavour. Shell them first and add during the last 30 minutes of cooking.
- Lighter version: Reduce the pork rind and use leaner sausage. The dish will be lighter but still substantial.
- Without pork rind: If you cannot find cotenne, replace with a piece of pancetta or simply omit it. The stew will still be good, just less gelatinous.
FAQ
What is favata sarda?
Favata is a traditional Sardinian stew made with dried fava beans, pork (sausage, ribs, and rind), and wild fennel. It is a farmhouse dish from central Sardinia, eaten especially in winter and during carnival season.
What is carta musica?
Carta musica, also called pane carasau, is a traditional Sardinian flatbread baked very thin until crisp. It is called carta musica because it looks like sheets of music paper. In this recipe, the bread is placed in the bottom of the bowl and the stew is ladled over it.
Can I use regular fennel instead of wild fennel?
You can substitute cultivated fennel bulbs and fronds for wild fennel. The flavour will be milder and slightly sweeter. Use the fronds as well as the bulb for the closest result.
Do I really need to soak the beans overnight?
Yes. Dried fava beans need a long soak to rehydrate evenly. If you are short on time, use a quick-soak method: bring the beans to a boil for two minutes, then let them sit off the heat for one hour before draining and proceeding.
What cut of pork rind should I use?
Look for fresh pork rind with some fat attached, sold as cotenna di maiale at Italian butchers. If you can only find dried rind, soak it overnight alongside the beans.
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