Fagioli Beans In Peverada Sauce
Prep: 25 minutes Cook: 25 minutes Makes: 4 servings
From “Cicchetti” by Lindy Wildsmith and Valentina Sforza, which calls for dried fava beans. The sauce can be used over other legumes, game or poultry. We used it with steamed green beans.
9 ounces dried fagioli beans (dried fava beans), soaked overnight, or 2 cans cooked fava beans tossed with a bay leaf and 3 tablespoons extra-virgin olive oil
1 slice bacon
1 bay leaf
4 ounces chicken livers
4 ounces sopressa or other top-quality salami
4 anchovy fillets
1 handful flat-leaf parsley (or a sprig of sage), plus more for serving
¼ cup extra-virgin olive oil, plus more for drizzling
1 clove garlic
Zest of 1 lemon plus 2 to 3 tablespoons fresh lemon juice
¾ teaspoon salt
Freshly ground pepper
¾ cup wine vinegar (red or white)
1 ounce fresh breadcrumbs, about 1/3 cup
Soft polenta or crusty bread
Rinse the soaked beans; heat to a boil in a saucepan of water with the bacon and bay leaf. Reduce heat to a simmer; simmer until tender, about 1 hour. Add salt to taste toward the end of cooking time. Alternatively, use canned fava beans; rinse them before using.
Finely chop the chicken livers, salami, anchovies, and parsley or sage together on a board.
Put ¼ cup olive oil in a skillet; add the garlic. Cook over low-medium heat. Discard the garlic when it starts to brown. Increase the heat; add the chopped ingredients and lemon zest. Add salt and pepper to taste; cook 5 minutes. Add the lemon juice, wine vinegar and breadcrumbs. Cook over low heat, stirring from time to time, until the sauce turns velvety, 20 minutes.
Pour the sauce over the beans in a serving bowl. Stir well; drizzle with olive oil. Sprinkle with more parsley. Allow to stand for a few minutes before serving; serve in dishes over polenta or with crusty bread.