Insalata di fave,
fagioli e
pancetta
Salad of fava beans,
green beans and pancetta
This salad of fava beans, green beans and pancetta is one of the first signs of spring, as fava beans and green beans are among the first vegetables to hit the market after a long winter season.
This salad of fava beans, green beans and pancetta is one of the first signs of spring, as fava beans and green beans are among the first vegetables to hit the market after a long winter season.
Fresh fava beans are a delicacy with their tender bite, delicate green colour and fresh, nutty taste. And they become even better in the company of salty, crisp pancetta and sweet green beans. Especially when served as antipasti with thin cuts of ham and salami. As sidedish with meat. Or as a nice luncheon salad with a slice of nice bread.
Ingredients
200 g fava beans
200 g green beans
100 g pancetta dolce (mild bacon can be used instead)
Olive oil and lemon juice for the dressing
Preparation
Shell the fava beans.
Nip the tops and bottoms of the green beans and cut then in smaller bits about the size of a fava bean.
Bring a casserole of salted water to the boil.
Blanch fava and green beans for about 2 minutes.
Drain the beans and toss them in a dressing of 3 tbsp olive oil and 1 tbsp lemon juice.
Let the beans cool, while you prepare the pancetta.
Cut the pancetta into cubes and fry them on a medium hot frying pan until dark and crisp.
Pour off excess fat and let the pancetta cool.
Mix pancetta with beans just before serving.
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