Fava Beans and Ventricina

Fava Beans and Ventricina

Fava Beans and Ventricina is a typical dish from the Abruzzo gastronomic tradition, simple yet rich in flavor. Ventricina is an artisanal pork sausage from the provinces of Teramo and Chieti, made with minced pork, red pepper, and other local spices, stuffed in natural casing, and slowly cured. The combination with fresh fava beans, a symbol of spring and renewal, creates a perfect contrast between the sweetness of the legume and the strong, spiced flavor of the ventricina.

Historically, this dish originated in the rural areas of Abruzzo as a peasant meal: fava beans were eaten fresh from the harvest together with local cured meats to provide a nutritious, energy-rich, and easily available meal. An interesting curiosity is that, in some areas of Abruzzo, ventricina is considered a “family treasure,” and the recipe is passed down from generation to generation, stored in cool cellars for months, becoming a symbol of conviviality and celebration. 🍽️Serves: 4 ⏲️Time: 30 minutes 🧺Ingredients:

• 550 gr fresh shelled fava beans

• 150 gr Abruzzese ventricina

• 1 small onion

• 1 clove of garlic (optional)

• 2 tablespoons extra virgin olive oil

• 180 ml water

• 2 tablespoons crushed red pepper (pepe rosso crusco)

• Salt, to taste

🥣Instructions: 1. Prepare the fava beans Shell the fresh fava beans and rinse them under cold running water to remove any impurities.

2. Prepare the soffritto Finely chop the onion (and garlic if using) and sauté in a large pan with extra virgin olive oil, stirring occasionally to avoid burning.

3. Roast the fava beans Add the shelled fava beans to the pan and roast for 4-5 minutes over medium heat, stirring gently so that they are evenly flavored.

4. Add the ventricina Cut the ventricina into small pieces or thin slices and add it to the fava beans. Stir well, letting the sausage release its aroma without cooking too quickly. Add the crushed red pepper and salt carefully: remember that the ventricina is already flavorful, so there is no need to over-salt.

5. Cook slowly Cover the fava beans and ventricina with water and cook over medium heat for about 15-20 minutes. The fava beans should be tender but still slightly firm.

6. Plate and serve

Serve the fava beans and ventricina hot. 💡Tips:

• Fresh seasonal fava beans are sweet and tender. If they are too large or old, they may become fibrous. Freshly picked beans have thinner skins and require less cooking.

• For a creamier result, you can blanch the fava beans for 1-2 minutes and remove the outer skin: the dish will be more delicate and velvety.