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  • Isabella Akshay

Favi a' Trappitara (Sicilian Fava Beans in Olive Oil and Fennel)

The name deriving from the word “trappeto” or oil mill. This dish is one of what we call "cucina povera" (peasant cuisine) and would be traditionally made during olive harvest season to test the quality of olive oil as it was being extracted and consumed with just bread, which would be soaked in the olive oil and fava.


It's a simple yet delicious dish so ma sure you select the best quality ingredients.


Ingredients (for 2)

  • 1 cup dried fava / broad beans

  • 1/2 tsp salt + more to taste

  • 4 tbsp extra virgin olive oil

  • 2 cloves garlic

  • 1 tbsp fennel seeds

  • 1 tsp chilli flakes (or to taste)

  • bread of your choice to accompany


Method


Soak the dried fava overnight. Drain and set aside.


The next day, pressure cook with salt for 20 minutes. Drain but reserve 1 ladle of cooking water.


Heat the olive oil (possibly an early harvest oil) and add the minced cloves of garlic, the fennel seeds, chilli flakes, salt to taste. As soon as you can smell the aroma of fennel, stir in the fava beans and cook on medium low for just about 1 minute. You really just want to slightly warm up the oil without cooking it.


Serve with bread.


Word of the Day


Olio d'Oliva

(Olive oil, pronounced ò·lio d’o·lì·va)



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