Mantuan Fabada: A Hearty Delight from Mantuan Cuisine

Ingredients

While the original Spanish Fabada Asturiana primarily uses ingredients like chorizo, morcilla, and pork shoulder, the Mantuan adaptation incorporates local Mantuan sausages, pancetta, and pork ribs. Additionally, the Mantuan version may include herbs and spices commonly found in Mantuan cuisine, such as rosemary and sage, to infuse the dish with a distinct regional flavor. We alse have the original recipe for Fabada Asturiana, so you can check it out.

• 500g (1.1 lb) dried white beans 500g (1.1 lb) dried white beans
• 200g (7 oz) pancetta, diced 200g (7 oz) pancetta, diced
• 200g (7 oz) pork ribs 200g (7 oz) pork ribs
• 200g (7 oz) Mantuan sausages, sliced 200g (7 oz) Mantuan sausages, sliced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 bay leaf 1 bay leaf
• 1 sprig of rosemary 1 sprig of rosemary
• 1 sprig of sage 1 sprig of sage
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Water, as needed Water, as needed

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 25g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Soak the dried white beans in water overnight. Drain and rinse before using.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the pancetta, pork ribs, and Mantuan sausages. Cook until browned and the fat has rendered.
3. 3.
   Add the chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent.
4. 4.
   Stir in the soaked white beans, bay leaf, rosemary, sage, and paprika. Season with salt and pepper to taste.
5. 5.
   Pour enough water into the pot to cover the ingredients. Bring to a boil, then reduce the heat to low and simmer for about 2 hours or until the beans are tender and the flavors have melded together.
6. 6.
   Remove the bay leaf, rosemary, and sage sprigs before serving.
7. 7.
   Serve the Mantuan Fabada hot, accompanied by crusty bread or polenta.

Treat your ingredients with care...

• Dried white beans — Ensure that you soak the beans overnight to soften them before cooking. This will help reduce the cooking time and ensure a creamy texture.
• Mantuan sausages — Look for locally made Mantuan sausages, as they add a unique flavor to the dish. If unavailable, you can substitute with a high-quality Italian sausage.

Tips & Tricks

• For a richer flavor, you can add a splash of red wine to the pot while simmering.
• Serve the Mantuan Fabada with a drizzle of extra virgin olive oil and a sprinkle of fresh parsley for added freshness.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to further develop.

Serving advice

Serve the Mantuan Fabada in deep bowls, allowing the aromatic broth to surround the beans and meats. Accompany it with crusty bread or polenta to soak up the delicious flavors.

Presentation advice

Garnish the Mantuan Fabada with a sprig of fresh rosemary or sage to add a touch of elegance. The rustic nature of the dish pairs well with simple and earthy tableware.