The greatest traditional recipes – dishes that maintain their status even in contemporary cuisine – represent the history of a region, the identity of a place. As an emblem of the rural cuisine of Puglia, cavatelli with fava beans is one such recipe. Though the dish itself is simple, the recipe is rich in nutrients and flavor.
Cavatelli, the perfect pasta for any sauce
The secret to cavatelli is shape of the pasta. In Italian, the term ‘cavatelli’ translates to ‘hollowed out’ in English; in fact, these noodles feature little dimples in the dough – perfect for holding sauce and flavor in every bite of pasta. Cavatelli are traditionally made with water, regular flour and semolina flour – all kneaded for a long time until the dough is smooth and elastic. Cut the dough into strips to form the elongated shape of the cavatelli with a small hollow space made with the pressure of your finger. Let your newly formed cavatelli rest for a couple of hours before cooking; this allows them to dry out and helps with consistency while cooking later on.
Choosing the best fava beans
Fava beans are a variety of legumes with important nutritional value, rich in protein and vitamins. They feature diuretic and purifying properties, and they are also a great source of folic acid – fundamental for the functioning of the nervous system. When you buy them fresh, check that the beans have firm pods and green seeds. Oh, and make sure they don’t have a black eye on top of the seed! This means that the beans are too ripe and no longer tender enough. If you decide on dried fava beans, make sure that they are intact and still firm without any dents or yellowish spots.
The Recipe: Cavatelli with Fava Beans and Ricotta
1 lb fresh cavatelli, 1/2 white onion, 7 oz peeled fava beans, 4 oz firm, salted ricotta, Extra-virgin olive oil and a bunch of fresh mint.
Method:
First, slice the onion and sauté in a pan with a drizzle of oil. Then add the fava beans. Cook everything over low heat for about ten minutes, stirring often. Blend half of the fava beans and set aside. This will serve as a cream later that you’ll mix well with the pasta. In the meantime, boil the cavatelli in plenty of salted water and once the pasta is al dente, drain and add them to the beans. Stir and add one tablespoon of cooking water if necessary. To finish, add some chopped mint and some grated ricotta cheese over the pasta. Serve warm.