Basilicata (widespread)
A spring vegetable stew unique to Basilicata: fresh fava beans, young artichokes, spring onions, and pancetta or guanciale braised together in olive oil with a ladleful of water, no stock. The vegetables braise in their own moisture until silky and the olive oil creates a natural emulsion with the vegetable liquid. It is a technique of radical simplicity — the quality of the ingredients is the entire dish.
Sweet, grassy favas and bitter-edged artichoke in a silky olive oil emulsion — the simplest expression of the Lucano spring table
{"Fresh fava beans only — dried beans are a completely different dish","Double-peel the favas (outer pod and inner white skin) for the sweetest result, unless very young","Artichokes trimmed to the heart and inner leaves only, rubbed with lemon, cut into sixths","Render pancetta or guanciale first until the fat is translucent, then add spring onions","Braise covered on very low heat — the vegetables must steam in their own liquid, not fry"}
{"A sprig of nepitella (wild calamint) or fresh mint added at the end is the traditional Lucano finish","Serve with toasted bread rubbed with garlic — the olive oil emulsion is a sauce unto itself","The stew keeps well and improves the next day; re-warm very gently"}
{"Adding stock or water excessively — the dish should be moist, not soupy","High heat — the artichokes become fibrous and the favas burst","Using frozen fava beans — acceptable but the sweetness and texture are markedly inferior"}
Cucina di Basilicata — Giovanni Casetti