Boil the fava beans in salted water for 10 minutes, drain and remove the outer membrane.
Sauté the shallots in butter and oil, then add the fava beans and continue sautéing for a few minutes. Cover with vegetable broth and cook over high heat until the liquid is completely absorbed.
Pass the fava beans and shallots through a vegetable mill and add to them the minced bacon and ham, the Parmesan cheese, egg-yolks, stiffly beaten egg whites, ground fennel seeds and herbs, salting to taste.
Make 12 crepes from the mixture and fry in abundant boiling oil. When they have browned, drain and dry them on paper towels. Sprinkle with salt and herbs and serve.
Did you know?
Today as in antiquity fava beans (fàvi in dialect) are eaten on the day honoring the dead (November 2). Renowned for excellence are the fava beans from Leonforte (Enna), a Slow Food Presidium, where they are also known as “Turkish beans”, easy to cook and with a particular taste, and also the fàvi muricàni, the beans from Modica, with a softer skin, which can be eaten without removing the “eye”. In Sicilian cuisine there are many recipes using fava beans so the choice is up to you: fàvi a conìgghiu (boiled), a ghìotta (with onion and tomato), cà cùtini (with pork rind), fàvùzzi virdi in ùmitu (stewed green fava beans).
It is known that fried food willingly pairs with bubbles. Therefore, for a perfect pairing with this delicious antipasto we propose Donnafugata Brut, the metodo classico produced from Chardonnay grapes. For those who prefer a still wine, we recommend Prio, the single variety Lucido (synonym of Catarratto).