The portal of the Rome Chamber of Commerce for agritourism and the local area

Roman recipes

Pork sausage and stew with dried broad beans and wild fennel (Favata)


50 g lard
1 tbs. extra virgin olive oil
sage, mint, minced parsley
300 g sausages
300 g pork stew
salt and pepper
500 g dried broad beans
300 g wild fennel

Brown the lard with a tbs. of oil and the minced parsley, sage and mint. Add the pork stew and the chopped sausage. Cook for ½ hr on a low flame, adding water when necessary.
Add the dried broad beans and wild fennel to the rest, as well as salt and pepper. Season with some olive oil.

Related to: Secound courses