Li Caciù co’ la Fava | Accommodation details
Even though it is a salty dish, traditionally it was served up at the end of a meal. The modern day cuisine offers it with aperitif drinks or as a starter associated with mixed sliced cold meats, local cheeses.
7 eggs, flour as needed, sparkling mineral water as needed, salt, 1 kg of Fava Beans(dried or deep-frozen), lemon peel, bay leaves, vegetable oil for frying.
For the dough: crack 7 eggs into a bowl, add 4 half egg shells of sparkling mineral water and a pinch of salt, add flour so the dough can reach a consistency that can be worked on by hand, adding more flour. When the dough is consistent, make the dough by hand or using a dough making machine. Cut the dough into about 5-6 cm. squares and place the fava bean mixture onto them and close like ravioli. FRY in plenty of oil.
For the filling: boil the beans (previously soaked and with the skin removed) - for those who use the dried ones and follow the instructions for those who use the frozen ones) with the lemon peel (remove halfway through the cooking time) and some bay leaves, continue cooking until it reaches a creamy appearance.
At this point, remove the bay leaves, and pass through a sieve, add salt and allow to cool. This is the typical poor stuffing of the traditional peasant food of the territory. Nowadays to this filling variations have been added such as: flavouring it with liqueurs of personal taste, or adding cocoa to give a chocolate flavour, etc.