Sicilian Lolli con le Fave

Lolli con le fave is a traditional Sicilian Springtime recipe, consisting of a fava bean sauce stirred through pasta, and finished off with a pinch of chilli. This humble yet tasty fava bean pasta dish is made from just a handful of simple ingredients. In Sicily, lolli con le fave is associated with Spring, when the fava beans start to come into season. But fava beans (or broad beans) freeze very well so if you can find a good source of the frozen variety, you can enjoy this dish all year round.

Sicily and lolli con le fave

Sicily, the largest island in the Mediterranean, has long been a crossroads of cultures, and its cuisine reflects this diverse heritage. Fava beans, one of the oldest cultivated crops in the Mediterranean, have been a staple in Sicilian cooking for centuries. They were introduced to the island by the ancient Greeks, who valued them for their nutritional content and versatility. For this reason, pasta con le fave is deeply rooted in the island’s rural traditions.

In Sicily, fava beans were historically known as the “poor man’s meat” due to their affordability and high protein content. Farmers and peasants relied on them as a vital source of sustenance, especially during the early spring months when fava beans were one of the first of the year’s vegetables to crop. Over time, pasta con le fave emerged as a favourite, combining the island’s love for pasta with the seasonal bounty of fava beans.

Key Ingredients for lolli con le fave

The beauty of pasta con le fave lies in the simplicity of its ingredients, each playing a crucial role in creating its distinctive flavour. Here’s what you’ll need:

1. Fresh Fava Beans: The star of the dish, fresh fava beans (also known as broad beans) are tender, slightly sweet, and packed with nutrients. Look for bright green pods at your local farmers’ market or grocery store. If fresh fava beans are unavailable, you can use frozen ones as a substitute. These work just as well in this dish. And remember, fava beans and broad beans are exactly the same thing.

2. Pasta: Traditional recipes call for short pasta shapes like lolli, ditalini, or tubetti. But my favourite is casarecce. These short twists of pasta originated from Sicily. They are loosely rolled lengthways to form a twist. This twist makes the perfect shape for capturing the creamy sauce made from the fava beans. I like to use Casarecce Molisana’s No. 29.

3. Onion and Celery: These aromatic ingredients form the base of the dish, adding depth and complexity to the flavour.

4. Extra Virgin Olive Oil: A staple of Sicilian cooking, high-quality olive oil is used both for sautéing and drizzling over the finished dish. Use the best quality extra virgin oil you can find.

5. Chilli: a pinch of chilli finishes the dish off. Add as much or as little as you like. But I find a little sprinkling of chilli flakes at the end is just enough to lift the dish to perfection!

How to Make Lolli con le fave

Now that you’ve gathered your ingredients, it’s time to bring this Sicilian classic to life. Follow these steps to create a delicious pasta con le fave:

Step 1: Prepare the Fava Beans

1. Start by shelling the fava beans. Remove them from their pods and discard the pods.

2. Then add the fava beans to a pan of water, bring to the boil then simmer for 25-30 mins, and drain them in a colander.

Step 2: Sauté the Aromatics

1. Heat a generous drizzle of olive oil in a large heavy based pan over medium heat.

2. Add finely chopped onion, celery and a good pinch of salt, and then sauté until soft and translucent (about 5-8 minutes).

Step 3: Cook the Fava Beans

1. Add the shelled fava beans to the pan, stirring to coat them in the oil.

2. Now add enough water to the pan to cover the beans, and then simmer gently for an hour. Stir every 15 minutes or so, and add more water if the beans become too dry.

3. The fava beans will break down into a chunky, soup-like purée. You can use the back of a wooden spoon to help break down the fava beans during this step.

Step 4: Cook the Pasta

1. While the fava beans are cooking, bring a large pot of salted water to a boil. Taste the cooking water – it should be as salty as the sea!

2. Add the pasta and cook until al dente, according to the package instructions.

3. Drain the pasta and reserve a ladle or two of the cooking water.

Step 5: Combine Pasta and Fava Beans

2. Then add the cooked pasta to the pan with the fava beans, tossing to combine.

3. It is very important to add a splash of the reserved pasta water to create a light, creamy sauce. Don’t be shy, you should add at least a ladleful to the pan.

When to Eat lolli con le Fave

Pasta con le fave is a quintessential Sicilian spring dish, best enjoyed when fava beans are in season. In Sicily, this typically means late March through May, when the beans are at their peak freshness and flavor. The dish’s light yet satisfying nature makes it perfect for warmer weather, and its vibrant green colour is a visual reminder of the season’s renewal. But don’t let this stop you cooking this dish out of season using frozen fava beans!

Pasta con le fave is a dish that represents the spirit of Sicilian cooking: simple, seasonal, and deeply satisfying. Whether you’re cooking it to celebrate spring or simply to explore the flavors of Sicily, this recipe is sure to become a favorite. So, the next time you spot fresh fava beans at the market, grab a handful and give this classic dish a try. Buon appetito!

Buon appetito! 🇮🇹