Favò
Ozein's broad bean soup, a harvest dish
Favò is a thick soup, almost a pasta dish. It comes from Ozein, a hamlet of Aymavilles on the heights facing Aosta. It was made in summer, at wheat harvest time, when the broad beans were ripe: field workers needed a filling meal for their long days.
Ingredients
- broad beans, fresh or dried;
- short pasta, such as ditalini;
- fontina or toma, diced;
- stale wholemeal bread;
- butter and savory.
Method
Cook the beans in salted water and add the pasta halfway through. Meanwhile, fry the diced bread in butter with the savory. Drain the beans and pasta, add the cheese, then toss everything with the toasted bread. Serve piping hot, with a grind of pepper.
A humble dish, now a local pride
Favò from Ozein has been recognised by the Accademia Italiana della Cucina, which added it to its collection of traditional recipes.
Main photo: Fabio Ingrosso (VinoFamily), CC BY 2.0, via Wikimedia Commons.
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