Broad beans (US: fava beans) simmered with guanciale (bacon-like meat from the pig's jowl or cheek) and onions and sage.
"Broad beans in the style of Tuscany." Broad beans (US: fava beans) cooked and then sautéed with onions, prosciutto and parsley, to which white wine is added and stewed until thickened.
"Broad beans in the style of the nun." A dish from Sicily of broad beans (US: fava beans) cooked and tossed in oil.
"Beans with breadcrumbs." A dish from Sicily of young broad beans (US: fava beans) skinned and cooked and dressed with mint, breadcrumbs and vinegar and served cold.
Broad beans (US: fava beans) with sheep's milk cheese, eaten with crusty bread when the beans are fresh and young.
"Broad beans (US: fava beans) of the dead." Biscuits (US: cookies) from Lombardy and Umbria made in the shape of broad beans (US: fava beanas), with almonds and pine nuts and traditionally offered on All Soul's Day and the Day of the Dead, sometimes with cinnamon. In the Veneto they are likely to be flavoured with grappa. Broad beans (US: fava beans) were, apparently, a symbol of death in ancient Greece and Rome.
"Broad beans (US: fava beans) of the dead." Biscuits (US: cookies) from Lombardy and Umbria made in the shape of broad beans (US: fava beanas), with almonds and pine nuts and traditionally offered on All Soul's Day and the Day of the Dead, sometimes with cinnamon. In the Veneto they are likely to be flavoured with grappa. Broad beans (US: fava beans) were, apparently, a symbol of death in ancient Greece and Rome.
