“Favata”

Course

Second Courses

Portions

4 servings

Preparation time

1 hour

Product used

Mortadella Bologna IGP (PGI)

Recipe

Preparation

In a saucepan put the meat previously cut into pieces, the mortadella strips, the broad beans (if you use dried beans soak them overnight and then cook for 2 hours), the wild fennel.
Add some olive oil, salt and pepper.
Cook for about an hour, adding hot water when necessary.
Serve on a pane carasau sheet.

Credits

Recipe created byVeronica Geraci www.homesweethomefood.com, for the 100diquestipiatti initiative of the Mortadella Bologna IGP (PGI) Consortium

Ingredients

400g fresh broad beans (or 300g dried beans)
4 sausages
300g pork ribs
150g Mortadella Bologna IGP (PGI)
2 garlic cloves
4 sheets carasau bread
Wild fennel
Extravirgin oil
Salt
Pepper

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