This fava beans side dish comes from Italy's Le Marche, a region located on the Adriatic Sea south of Emilia-Romagna, north of Abruzzo, and east of Umbria. The recipe, fava beans ‘ngreccia, originated in Macerata, an inland hilltop town that’s just under 20 miles from the coast.
In Le Marche dialect, ‘ngreccia means “wrinkled,” a reference to the shape of the fava beans when they’re added to the recipe at the end of cooking. A former peasant dish, this recipe is excellent in spring when fava beans are in season – though you can make it year-round with dry fava beans. Below is the recipe for the fava beans preparation and the accompanying anchovy sauce.
Fava Beans 'Ngreccia
Ingredients
1 lb. fava beans
1 oz. anchovies in oil
2 Tbsp. capers
½ cup oil
1 bunch of parsley
1 garlic clove
vinegar
salt
pepper
Method:
If you use dried fava beans, soak them overnight and rinse them the next morning. The beans should be boiled, but you shouldn’t salt the water until halfway through cooking. As the beans cook, prepare the sauce: chop the anchovies in oil, parsley, garlic, and capers. Blend everything together. Add oil and vinegar to taste, followed by salt and pepper. Drain the fava beans, stir them into the sauce, and enjoy.
A perfect side dish
This recipe for fava beans 'ngreccia goes perfectly with meat and fish main courses, or with dry cheese varieites such as Parmigiano Reggiano, Grana Padano, or Pecorino, but they can also be enjoyed on their own.
The best wine pairing
Sommeliers suggest combining this recipe with a solid white wine, such as a Verdicchio from Le Marche.
Another fava beans recipe from the Marche region
Another fava bean preparation typical of Le Marche combines them with porchetta, bacon, wine, and fennel.