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CARPINO FAVE WITH RICE AND FRIED ONION
SFRITTA
Ingredients Amounts
Carpino fave 500 g
Bay leaf, garlic, white onion, celery, to taste
and wild fennel
Eternal tomatoes 100 g
Salt, pepper, and extra virgin olive oil as needed
Rice 100 g
Spring onions, julienned 100 g
Flat-leaf parsley as needed
Method
1. Soak the fave overnight. Drain and cut off the top. Rinse and cover with cold water.
Add a clove of garlic, the white onion, celery, wild fennel, and bay leaf. Cook gently.
2. Halfway through the cooking, add the eternal tomatoes. Finish cooking, then remove
the herbs. Season with salt, pepper, and extra virgin olive oil.
3. Cook the rice al dente. Drain and add to the fave.
4. Sauté the spring onions in plenty of extra virgin olive oil. Add to the fave and rice,
and finish cooking for a few minutes.
5. Finish with the parsley and ground black pepper, and drizzle with extra virgin olive
oil.
Recipe credit: Antonio De Rosa for Apulia Region, as presented at the 2009 Worlds of Flavor Conference.
Published with permission of the author. All rights reserved.
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