Favata – fava beans soup


500 gr dry fave;
500 gr cabbage verza;
400 gr pig bacon;
400 gr pig footsies and hide;
300 gr fresh sausage;
150 gr wild fennel;
40 gr dry tomatoes;
1 onion;
2 cloves of garlic.

How to make Favata

Put the faves in water the evening before.
Drain them, wash them, and put them in a pot with abundant water, with the footsies, the bacon, the sausage, and the hide.
Cook for an hour, then add the cabbage, the minced garlic, the onion, the fennel, and the dry tomatoes.
Salt and continue cooking for 2 hours.

Regional Recipe from Sardinia

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.