Lolli co' favi
Lolli co' favi are a traditional short pasta from the province of Ragusa, in the Val di Noto region, embodying the essence of rural Sicilian cuisine. This simple yet flavorful dish combines fresh pasta with spring fava beans, delicately infused with wild fennel, creating a perfect balance of genuine and authentic flavors—ideal for celebrating the bounty of Ragusa's gardens.
Preparation
- 1
Clean the fresh fava beans by shelling them from their pods. If the beans are particularly large, also remove the outer skin to achieve a more delicate texture.
- 2
Finely chop the white onion and sauté it in a pan with the extra virgin olive oil over medium heat for about 3-4 minutes until softened.
- 3
Add the fava beans to the pan and stir well to infuse them with flavor. Pour in the hot vegetable broth and bring to a boil.
- 4
Reduce the heat and let the fava beans simmer for approximately 15-20 minutes until tender. Season with salt and pepper to taste.
- 5
Meanwhile, bring a pot of salted water to a boil for the pasta. Add the lolli and cook for the time indicated on the package, approximately 10-12 minutes.
- 6
Drain the pasta, reserving a ladle of cooking water. Pour the lolli into the pan with the fava beans and broth.
- 7
Add the fresh wild fennel, roughly chopped, and stir gently. If the sauce seems too dry, add some of the reserved pasta water.
- 8
Toss for a couple of minutes, allowing the flavors to blend together beautifully.
- 9
Serve generously in deep bowls, sprinkle with grated pecorino cheese, and serve immediately while hot.
Chef's Tips
Fresh seasonal fava beans (March-May) guarantee the best results; alternatively, high-quality frozen fava beans can be used. Wild fennel is characteristic of Sicily: if unavailable, substitute with a mix of fresh parsley and a pinch of fennel seeds.