Ciaudedda

Name: Ciaudedda
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Ingredients: Artichokes 4; Fava beans to clean 1.8 lbs; Potatoes 1.3 lbs; Red onions 1; Pancetta 3.5 oz; Vegetable broth 2.1 cups; Fine salt to taste; Black pepper to taste

it es fr de br

347

Calories per serving

Energy Kcal 347
Carbohydrates g 29.5
of which sugars g 4.9
Protein g 14.2
Fats g 19.2
of which saturated fat g 6.3
Fiber g 15.4
Cholesterol mg 25
Sodium mg 729

Gluten Free
Lactose Free

Difficulty: Easy
Prep time: 30 min
Cook time: 45 min
Serving: 4
Cost: Low

PRESENTATION

Dive into the rich, comforting flavors of Southern Italy with ciaudedda. It’s a dish straight from the heart of Lucanian home cooking. Basilicata's vegetable stew uses all the best of spring—tender artichokes, moist potatoes, and sweet broad beans—plus a handful of chopped onions. And look, what makes this dish stand out is the savory pancetta. Folks in Basilicata have been adding pancetta to their stews forever, giving it that crispy edge and a meaty depth without being heavy. Really good stuff.

And you know, it’s the kind of food that hits that sweet spot between hearty and fresh. Every bite is a reminder that sometimes the best meals are the simplest. People love serving ciaudedda with roasted chicken thighs or quick pan-fried cod—so so tasty—letting the stew’s flavors soak up all those juices. It makes the meal feel extra special.

In Lucania, the ciaudedda recipe gets passed down through generations. Often with little tweaks, but the basics? Pretty much the same. Some families might toss in wild herbs or switch up the potatoes. It’s all about using what’s in season, never wasting a thing. Traditional Italian stew shows what Italian peasant food does best—turning just a few veggies and cured meat into something you crave again and again.

The combo of broad beans, artichokes, and potatoes gives it a soft, rustic texture with just enough bite from the pancetta. Pair it with local bread or a drizzle of extra olive oil—super tasty—and it really makes the flavors pop. In Basilicata, they often say spring isn’t real until their first bowl of this golden, tangy stew. For anyone who loves Italian regional cuisine, ciaudedda brings all those fresh, honest flavors to the table in a way that’s seriously good. And here's the thing, it just feels like home.

How to prepare Ciaudedda

To prepare ciaudedda, start by cleaning the artichokes. Rub your hands with lemon to prevent them from darkening, or alternatively, you can wear gloves. Remove the tips of the artichokes, which not only have thorns but are also the toughest part 1. Peel away the outer leaves of the artichoke 2. Cut the base of the stem and use a paring knife to remove the fibrous outer layer 3.

Finally, remove the internal fuzz, known as the artichoke's "choke," found inside 4. At this point, cut the artichokes into wedges and set them aside 5. To prevent them from darkening, you can store them in a bowl filled with water and lemon juice. Slice the bacon 6.

Also, trim and slice the onion 7. Peel and cut the potatoes into 1- to 1.5-inch cubes 8. In a large pot, pour a drizzle of oil and add the bacon 9. Sauté for a few minutes.

Then add the onion 10, stir, and cook for about 5 minutes over medium heat until it softens. Once the onion is well-stewed, add the artichokes 11, then the potatoes 12, and stir.

Season with salt 13 and pepper, and finally pour in the vegetable broth 14. Cover with a lid 15 and let it cook for about 30 minutes over medium heat. Avoid stirring to prevent the vegetables from breaking apart; it will be enough to shake the pot occasionally.

Now, handle the fava beans by removing them from their pods 16; you should obtain about 2.8 oz. Remove the skin covering the fava bean by gently pressing with your fingers 17. After 30 minutes of cooking, add the fava beans as well 18.