Fava Beans with Pancetta

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Click To Enlarge Photo: Boyd Hagen

4 lb. unshelled favas
2 oz. pancetta, cut into small pieces
1 Tbs. olive oil
1 small onion, coarsely chopped
Salt and pepper

4 servings

Shell favas and blanch for 1 min. in boiling water. Drain and let cool. Slip the skins from the beans.

Brown the pancetta in a large, heavy skillet over medium-low heat. Remove the pancetta and set aside, but leave the fat in the pan.

Using the same skillet, sauté the onion in the olive oil until soft. Add favas and just enough water to slightly moisten everything. Reduce heat, and cook for another 2 to 5 min., depending on the maturity of the beans. Add salt and pepper to taste and stir in the pancetta. Serve.

Recipe by Ed Miller
June 1997
from issue #9

posted in: beans, side dish