Faa e Lardu (broad beans and lard), the recipe of Sardinian centenarians
The traditional Sardinian recipe “Fave e Lardo” is an example of a longevity dish, typical of the menu of the island’s centenarians. This dish stands out not only for its simplicity, but also for the quality of its ingredients, including lard obtained from animals raised in the wild, as was once done, feeding on natural foods and grazing freely. A preparation that tells the story of Sardinia and the link to a genuine and nutritious cuisine.
A simple dish, but rich in history and flavor, that continues to symbolize a culinary tradition linked to Sardinian longevity.
Preparation of broad beans: The night before, soak the broad beans in plenty of water to rehydrate them.
Preparing the broth: The following day, prepare a broth with pork, lard and rinds, seasoning with sun-dried tomato, parsley, chopped celery, onion, wild fennel and a pinch of salt. Simmer until an aromatic, well-textured broth is obtained.
Cooking the fava beans: Drain and rinse the fava beans, cut the skins to facilitate cooking and add them to the broth along with a few celery leaves, Swiss chard and whole, crushed garlic cloves to release all their aroma. Cook until the fava beans are tender and well blended with the rest of the ingredients.