Fava ‘Ngreccia is a fantastic side dish of fava beans (broad beans) from Italy’s Marche region. It is flavoured with anchovies, capers and garlic. And it goes well with almost any meat or fish dish. But it also tastes pretty good on its own.
I must admit I never used to like Fava beans. I knew them only as broad beans growing up. In fact I just remember tough chewy green nuggets served for roast dinner. But a few years ago I started to grow my own. Admittedly because they are one of the only things you can sow in December for an early Spring crop. But Fava beans straight from the pod turned out to be delicious. And they have since become a first favourite.
So when I came across Fava ‘Ngreccia, I had to give it a try. The dish comes from the Marche region in central Italy. The term ‘Ngreccia’ means ‘wrinkled’ and was used to describe the wrinkly appearance of the outside of dried fava beans that are often used to make this dish. Traditionally, families in the countryside prepared Fava ‘Ngreccia during spring and early summer when fresh fava beans reached their peak. But it is regularly cooked during the coder months with dried or frozen fava beans. So you can enjoy it year-round.
Why Choose Fava Beans?
Fava beans, or broad beans, are very nutritious and can even help prevent disease. They provide protein, fibre, and essential vitamins like folate and B6. Their creamy texture and nutty flavor make them an ideal base for a variety of recipes. Fava ‘Ngreccia takes the natural goodness of the Fava beans and blends it fantastically with anchovies, capers, garlic and olive oil for a tasty vegetable side dish that you can enjoy year round.
Which Fava Beans to use for Fava ‘Ngreccia
You can prepare Fava ‘Ngreccia with fresh, frozen, or dried fava beans. Each type offers unique advantages, and knowing how to work with them ensures the best results. Whether you use fresh, frozen, or dried beans, this dish promises a satisfying and nutritious experience.
Fresh Fava Beans
Fresh fava beans deliver unbeatable flavour and texture. You can find them in markets during spring and early summer. To prepare them, shell the beans first and blanch them in boiling water for 1-2 minutes. After blanching, peel off the outer skin to reveal the tender green bean inside. Fresh beans cook quickly and impart a vibrant taste to the dish.
Frozen Fava Beans
Frozen fava beans provide convenience without sacrificing too much taste. Just thaw them before cooking and remove their skins. Frozen beans work well in Fava Beans ‘Ngreccia when fresh ones are out of season.
Dried Fava Beans
Dried fava beans require a bit more effort but reward you with deep, earthy flavors. Soak the beans overnight in water to rehydrate them. After soaking overnight, cook them for 1-2 hours. Once cooked, remove their tough outer skins. Dried beans work perfectly in winter versions of this dish, adding a heartier texture.
How to Make Fava ‘Ngreccia
This is a very simple dish to make. It’s secret is fresh, quality ingredients.
- Prepare and Cook the Fava Beans
If you use fresh beans, shell and blanch them for 3-4 minutes. For frozen beans, thaw them completely and cook in simmering water for 8-10 minutes. If you opt for dried beans, soak and boil them for 1-2 hours or until tender. - Prepare the Dressing
Whilst the Fava beans are cooking, combine the anchovies, capers, garlic, parsley and oil and mix well to combine. Then l you have and the vinegar and adjust until you have the perfect balance of tastes. - Season and Garnish
Then season the dish with salt and black pepper to taste. Sprinkle the chopped parsley over the beans for a fresh, herbal note. - Serve
Then all you have to do is transfer the Fava ‘Ngreccia to a serving dish. Offer lemon wedges on the side for a zesty touch. Pair the dish with crusty bread or polenta for a complete meal.
Serving Suggestions
Fava ‘Ngreccia works well as an appetizer, side dish, or light main course. Serve it warm with a drizzle of extra virgin olive oil and freshly ground black pepper. Pair it with a crisp white wine, such as Verdicchio from Le Marche, to complement the dish’s earthy flavours.
And if you’re hooked on fava beans, give this amazing pasta con le fave dish from Sicily a try.
Buon appetito! 🇮🇹
More Marche Recipes
- Vincisgrassi – Marche’s answer to lasagne – wide pasta sheets layered with meat ragu, chicken livers and bechamel.
- Potacchio Marchigiana – chicken slow-cooked with tomatoes, white wine, rosemary and garlic. A Marche classic.
- Salsa alla Marchigiana – the distinctive tomato and vegetable sauce of Marche, slow-cooked and intensely flavoured.
Fava ‘Ngreccia
Equipment
- Chef Knife
- Large Mixing Bowl
- Large pot
Ingredients
- 500 grams frozen fava beans (thawed, skins removed)
- 100 ml extra virgin olive oil
- 30 grams anchovies (chopped)
- 15 grams Capers (chopped)
- 1 clove garlic finely (chopped or grated)
- 2 tbsp white wine vinegar
- sea salt
- freshly ground black pepper
- 2 tbsp parsley (finely chopped)
Instructions
- Bring a pan of water to the boil. Salt the water generously then add the beans and simmer for 10 minutes or until just cooked.
- Whilst the beans are cooking, combine the anchovies, garlic, parsley and capers and mix well.
- Add the vinegar and the extra virgin olive oil. Taste Taste the mixture and add more salt or vinegar depending on your taste.
- Stir the sauce through the cooked beans and serve warm.
Notes
- Always remove the outer skin of fava beans, regardless of their type, for a smoother texture.
- Use high-quality olive oil to enhance the dish’s flavors.
- Experiment with additional herbs like mint or thyme for a unique twist.
- Vary the proportion of vinegar and anchovies to achieve your preferred taste
