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Recipe: Fava Beans with Guanciale
Ingredients for 4 people

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2 pounds fresh fava beans
2 1/2 ounces guanciale (cured pig's jowl) or pancetta
1 small onion
2 tablespoons extra virgin olive oil
Salt and pepper to taste

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Fava Beans with Guanciale

di Academia Barilla

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PREPARATION TIME
45 min

DIFFICULTY
Easy

TYPE
Side dish

Tags

Easy, Braising, Stewed (in umido), Brunch, Buffet, Picnic, Side dish, 15 minutes, 30 minutes, Lazio, 45 minutes, Fava beans , Jowl, Spring

Ingredients for 4 people

2 pounds fresh fava beans
2 1/2 ounces guanciale (cured pig's jowl) or pancetta
1 small onion
2 tablespoons extra virgin olive oil
Salt and pepper to taste

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Ingredients

Preparation 30 minutes preparation + 15 minutes cooking

Peel and wash fresh fava beans (small if possible) under running water. In a pot (preferably clay) over low heat, sauté chopped onion and diced guanciale until golden.

Add fresh fava beans and season with salt and pepper. Cook over medium heat for about 15 minutes, adding warm water if necessary. Serve warm.

If you are using dry fava beans (preferably ""angiane""), boil them first, then follow the recipe. When sautéing, remember that they will need less time compared to fresh, uncooked ones. Deglaze with a small amount of dry white wine.