Today I present to you the Pasta with Gourment Fava Bean Cream made by the company La Favalanciata. The name originates from Favalanciata, a small village in the Marche region affected by the earthquake in 2016. The gourmet fava bean cream from Central Italy is part of the Slow Food Community as the company creates synergy from cultivation to processing, keeping the community affected by the earthquake united. I learned about this small company through a mutual contact on Instagram, specifically from the profile of Elga Design who produces the Italian collection Italiano, cutting boards in the shape of Italian regions. Of course, I couldn’t help but choose the one of my region, the Marche, to use it for my photo sets.
Let’s get back to today’s recipe, Fettuccine with fava bean cream, pecorino, and salami and mint leaves. An easy-to-make first course, only 10 minutes needed, and the result is extraordinary. A mix of flavors from Marche that delicately blend together. Choose your favorite cheese, slice the salami thinly, get the fava bean cream and some mint leaves. The gourmet fava bean cream is available for purchase in their store on the www.lafavalanciata.it site.
If you’re from Porto San Giorgio or the surrounding areas, I recommend buying fava beans and all other seasonal vegetables at the Orto di Pietro store, super kind and always with fresh quality products. Also, check out the wine cellar section, you’ll find wines from Simone Capecci which I adore!
If you want, you can find other fava bean recipes on my blog, in this case fresh, to make while they’re still in season. Here are the links to read them:
– pasta with fresh fava beans, ciauscolo and pecorino
Continue reading my recipes by becoming a follower of the Facebook fan page of my blog Le Ricette di Bea by clicking here, lots of free content, food curiosities, and much more. Now, let’s get to the recipe! We’ve just surpassed 16,800 followers, and I thank each one of you from the bottom of my heart, without you the life of the blog would make little sense!
Looking for more Quick and Delicious Pasta First Course Recipes? Read the collection on my blog and let me know what you think!
A greeting and thanks to the friends of La Favalanciata and all the people working to realize this project!
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
- Energy 825.14 (Kcal)
- Carbohydrates 90.97 (g) of which sugars 3.63 (g)
- Proteins 37.57 (g)
- Fat 36.36 (g) of which saturated 11.78 (g)of which unsaturated 9.26 (g)
- Fibers 5.35 (g)
- Sodium 2,462.73 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 8.8 oz egg fettuccine
- 2 tbsp fava beans (gourmet fava bean cream)
- 6 slices salami
- 2.1 oz pecorino (from Monti Sibillini)
- 1.8 oz cooking water
- to taste extra virgin olive oil
- 4 leaves mint
- to taste black pepper
Tools
- 1 Pot
- 1 Pan
- 1 Spoon
- 1 Cutting board Italiano Elga Design
- 1 Knife
- 1 Bowl
- 1 Scissors
- 1 Grater
Steps
To prepare the fettuccine with fava bean cream, start by boiling water in a pot for cooking the pasta. While waiting for the water to boil, prepare the other ingredients. Place the chosen salami on a cutting board and cut 6 thin slices. Now take the non-stick pan and toast the salami slices to make them crispy. At this point, pour two tablespoons of fava bean cream into a bowl and add two tablespoons of pasta cooking water. Mix with the spoon until you reach a creamy, lump-free consistency.
When the salami slices are well toasted, remove them from the pan and place them on a plate to cool. It’s time to cook the pasta, in my case, I chose egg fettuccine because it’s traditional here to serve this type of pasta with fava beans. My father often tells me how grandma used to make fettuccine with fava beans and mint, so I couldn’t disappoint these expectations.
After the pasta has cooked, we can proceed with the final steps of the recipe. Drain the fettuccine and place them in the bowl with the fava bean cream, add a pinch of salt, and mix gently. Arrange three slices of salami on a flat plate, create a vortex with the fettuccine using a ladle, and place them in the center. Now cut the two reserved salami slices into pieces with scissors and let them fall onto the fettuccine. Sprinkle with grated aged pecorino in large flakes and place the mint leaves in the center. If you want to enhance the mint aroma, you can crumble one or two mint leaves into the fava bean cream when mixing it with the cooking water, the mint flavor will blend with the cream with the hot water. Serve the fettuccine with a sprinkle of black pepper and enjoy your meal!
If you want to prepare fava bean cream at home, I suggest doing so: clean the fava beans and blanch them in water or vegetable broth for about 5 minutes. Drain well and pour them into a mixer along with a drizzle of extra virgin olive oil, a generous grating of aged pecorino, salt, and a dash of lemon juice.
Blend everything, if necessary to make the fava bean cream softer, add a little milk. Here you have a simple and quick fava bean cream to prepare at home to serve this spring-flavored first course.
Variations:
You can easily change the type of salami to toast in the pan, or choose a different aged cheese from the Pecorino from Monti Sibillini, you just need to find a salami and cheese with bold flavors. The taste result will not differ much from my recipe.
History of La Favalanciata
La Favalanciata is a natural line born from a community thought of two friends, two men attached to their land, the Marche, affected by the earthquake in 2016. These two men want to create a social and agri-food development project. Spreading this product can help the citizens of the earthquake-affected area by making abandoned fields cultivable again, giving a boost to the territory and strength to the entire community.
The idea was very much liked by the company Riti Alimentari di Acquasanta Terme, a town among those affected, which wanted to embrace this well-structured project, even renouncing derived profits, putting its capabilities and production at the service of the community to export as far and wide as possible the flavors and traditions of that land, territory, and small village that is Favalanciata.
The idea was very much liked by the company Riti Alimentari di Acquasanta Terme, a town among those affected, which wanted to embrace this well-structured project, even renouncing derived profits, putting its capabilities and production at the service of the community to export as far and wide as possible the flavors and traditions of that land, territory, and small village that is Favalanciata.
