Fave e guanciale
Beans, bacon and mint boost each other and make an elegant cooked fava horsebeans and bacon salad
The horsebean season is over in Italy, but just starting in other parts of the world, which is why I recommend this crying simple version based on beans, bacon and mint. In my opinion, the three ingredients boost each other and together they make an elegant cooked salad.
I use the Italian speciality guanciale, which is an unsmoked bacon made from pig’s cheeks. It has a slightly more characteristic flavor than ordinary pancetta, but both products (as well as plain bacon) can be used. For a purely vegetarian horsebean salad try fava e ricotta.
200 g of fresh shelled broad beans/fava beans
50 g guanciale (bacon or pancetta)
1 clove of garlic
Showers of fresh mint
Cut the guanciale in small cubes and fry it lightly in olive oil.
Chop onion and garlic, and replace meat with onions on the frying pan.
Boil the horse beans in salted water for 2 minutes.
Mix with fried guanciale and onions and cover in fresh mint.
The fava horsebeans and bacon salad can be served hot or cold as a sidedish or starter (it is great with slices of ham and salami) og it can be accompanied by pasta.