Favata Sarda

The day before cooking, place the Dried fava beans in a large bowl and cover them with ample cold Water. Let them soak overnight, then drain them thoroughly.

In a large, heavy-bottomed pot or Dutch oven, heat the Extra-virgin olive oil over medium heat. Add the diced Pancetta and render it until crispy and golden brown, about 8-10 minutes. Remove the rendered Pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the crumbled Sardinian fresh sausage to the pot and brown it on all sides, breaking it up with a spoon. Once browned, remove the Sardinian fresh sausage with a slotted spoon and set aside with the Pancetta.