Azorean/Portuguese Style Favas Guisadas - Fava Stew - Delicious Recipe You Can Make at Home!
From our Kitchen - delicious, favas guisadas, or fava stew, made with green broad beans (fava verde) and in a spicy tomato and beer based sauce with lots of linguica (Portuguese sausage), onions and garlic. This one is made with canned green favas (green broad beans), but you can use this recipe to make traditional brown fava bean stew, or even with dried favas of any type.
You can adjust this recipe to make a more or less saucy stew, and can spice it to your taste. My first attempt at providing recipe instruction in both English and Portuguese, so let me know what you think!
Favas Guisadas
Ingredients
1 lb Linguica or Chourico (Sliced or Chopped)
1 can tomato sauce
3 onions
4 cans of green or brown favas
2 Beers
¼ cup minced garlic
1 can tomato paste
Salt and pepper to taste
Olive oil
½ cup Chicken broth
Paprika
Red pepper flakes
RedHot Seasoning or Sazon Goya Seasoning
Directions
Drizzle some olive oil in bottom of deep pot and add onions. Slowly let the onions start to soften. Now add the garlic, the chicken broth, the chopped linguica or chourico, and the spices to the mix. Allow to simmer for a bit, then add the tomato sauce and the tomato paste to the pot. Allow all of this to simmer till onions are soft and linguica cooks down. Add the cans of favas to the pot, 2 cans should be drained of liquid, and 2 cans should be added with the liquid. Taste to check on level of salt/pepper, etc. adjust according to your taste, and then allow it all to simmer for a while. It will need to simmer for a while, until the favas start to soften. Make sure to also add a bit more paprika, the RedHot or Goya Seasoning, and any hot sauce – this is optional, and to your taste. Now add the beer and let it all simmer and stew away uncovered. Eventually it will distill down a bit, and all of it stews away. Make sure the favas are soft, and the onions are soft as well. When the linguica, favas and onion are soft and well-cooked, the stew is ready!
Italian Pasta with Artichokes, Peas, Onions and Fava Beans | PIATTO RECIPES Italian Cooking Recipe
An Italian pasta with artichokes, peas, broad beans (fava beans) and onions. This Italian Pasta recipe is inspired by the mix vegetables classic called 'Vignarola Romana' —a dish is traditional to Roman cuisine. We'll first show you how to make the mix vegetables. Then, as a bonus, we'll show you how to turn this vegetable side into a quick and healthy vegetarian pasta recipe.
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Italian Pasta with Artichokes, Peas, Onions and Fava Beans
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Fava, peas, artichokes, spring onions, lettuce and mint: This mix vegetables recipe is a traditional Roman dish. Called 'Vignarola Romana' in Italian, it takes its name from the various spring veggies that grow between the grape vines in early spring. The Italian farmers would harvest those vegetables and create this delicious dish.
As a bonus, you'll learn how to make a pasta with these veggies featuring a delicious pecorino cheese sauce. Why? Pecorino cheese and fava beans are a classic Italian combination!
INGREDIENTS
fava beans (broad beans): 9 oz (250 g)
peas: 4 oz (120 g)
artichokes: 6+; fresh artichoke hearts or hearts from a can
romaine lettuce: several leaves (75 g)
spring onions: 2
mint: 4 leaves
extra virgin olive oil: 4 - 6 tbsp
salt and pepper: to taste
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Giada De Laurentiis' Spaghetti with Chianti and Fava Beans | Giada in Italy | Food Network
Giada boils her spaghetti in colorful and rich chianti water before tossing it with spicy sausage and fresh fava beans!
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Giada De Laurentiis visits Italy to reconnect with her roots. Whether she's digging into her family's recipe book or sharing Italian culture with her daughter Jade, her trip is all about the bounty and beauty of Italy enjoyed with friends and family.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Spaghetti with Chianti and Fava Beans
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 35 min
Active: 35 min
Yield: 6 servings
Ingredients
One 750-milliliter bottle Chianti wine
Kosher salt
1 pound spaghetti
2 tablespoons olive oil
12 ounces spicy Italian sausage, casings removed
1 shallot, chopped
1 clove garlic, minced
1 cup freshly grated Parmesan
1/4 cup mascarpone, at room temperature
2 pounds fava beans, shelled, blanched and peeled
1 teaspoon chopped fresh rosemary
Directions
Add the wine, 8 cups water and a handful of salt to a pasta pot. Bring to a boil over high heat. Add the spaghetti and cook until just shy of al dente, about 8 minutes.
While the pasta is cooking, heat a large skillet over medium-high heat. Add the oil and sausage to the hot pan. Cook, breaking up the sausage with the back of a wooden spoon, until almost fully cooked, about 4 minutes. Add the shallots and garlic, and cook an additional 2 minutes, stirring often. Using tongs or a pasta fork, remove the pasta directly to the sausage pan. Sprinkle with 3/4 cup of the Parmesan, and toss with tongs to combine. Add the mascarpone, fava beans, rosemary, 1/4 teaspoon salt and about 1 cup of the pasta water. Stir with a wooden spoon to combine, adding more pasta water as needed to form a sauce and coat the pasta. Serve sprinkled with the remaining 1/4 cup Parmesan.
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Giada De Laurentiis' Spaghetti with Chianti and Fava Beans | Giada in Italy | Food Network
Spaghetti with Chicken & Fava Beans - NoRecipeRequired.com
While I love traditional spaghetti recipes, with a rich tomato sauce, some parmesan cheese and good olive oil, the reality is there are TONS of spaghetti recipes that are the complete opposite end of the spectrum, with light, fresh ingredients and incredible flavors.
For this recipe, I show you how to make Spaghetti tossed with some chicken, and fava beans. The pasta sauce, is simply made up of the favas themselves, some shallot, garlic herbs, and a bit of chicken stock. The results is a much lighter spaghetti recipe that tastes incredible. And you can make it about 30 minutes.
Get the complete write up and spaghetti recipe at
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Fresh Pasta with House Cured Pancetta - The Completed Dish
More Info:
This video brings together many different techniques that we've covered in past videos on Stella Culinary to challenge your knowledge and what you've learned so far. The techniques included in this video are:
* How To Make Fresh Pasta
* How To Cure Pancetta
* How To Julienne an Onion
* How To Peel and Mince Garlic
* How To Blanch and Peel Fava Beans
* How To Prep Tomato Concasse
* How To Chiffonade Herbs (Basil)
* How To Cut Lemon Wedges
Creating this dish as shown in this video will not only give you the opportunity to practice numerous valuable techniques, but it will also take you through some of the finer points of taking fresh made pasta and turning it into a completed dish.
For links to all of the videos techniques listed here, please visit this episode's show notes:
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jacob [at] stellaculinary.com
Fava Bean Pasta
Professor Coliva invites you to try this double recipe, originally from the South of Italy. Made with fava beans, this easy recipe is the perfect pasta for the spring season.
Recipe (for 6 people)
1 lb of short pasta, like farfalle, rigatoni, penne.
1,3 lb of pealed fresh fava beans (about 3,3 lb with peal)
0,3 lb grated parmesan cheese (or pecorino romano)
0,3 lb soft goat cheese
olive oil (about 6 spoons)
salt and paper (to taste)
For the non-vegetarian version
1/2 finely chopped onion
0,5 lb bacon (or guanciale)
1) Boil the fava beans in water for about 3 minutes. Then remove the beans and keep the water. Remove the coticule by squeezing the beans in between your fingers. Put half of them in the blender with the cheese, the olive oil, salt and pepper and 1/2 glass of the water in which you boiled the beans. Mix everything and add the remaining water if necessary, till you obtain a creamy sauce, which is neither too coarse nor too liquid.
2) Boil the past in the water you used for the beans.
3) When it is cooked, drain it and garnish it with the sauce and the unmeshed fava beans. Sprinkle with some grated parmesan cheese and ground black pepper.
For the non-vegetarian version
Follow steps 1) and 2) above.
In the meanwhile, slice and chop the bacon and brown it in a pan with a bit of olive oil. When it's crispy, add the chopped onion and let them cook for a couple of minutes.
When the pasta is al dente, that is, still quite hard, about 3 minutes before its official cooking time, drain it and put it in the pan with the bacon and onions, toss it, add the fava bean sauce and the unmeshed fava beans, let it cook for another couple of minutes, till the water is evaporated. Sprinkle with grated parmesan cheese and ground black pepper.