Vignole

Method

1. Bring a large saucepan of water to the boil. Add the bread beans, bring back to the boil and blanch for 1 minute. Drain and set aside.

2. Heat a large non-stick frying pan over medium-high heat. Add the pancetta slices and fry, turning, until crisp. Drain on paper towel and keep warm.

3. Heat the oil and butter in the same pan, over medium-low heat. Add the onion and gently fry for about 5 minutes until soft. Add the peas and fry for another minute or two until just tender.

4. Add the artichokes, broad beans and the mint. Season with salt and pepper, and stir until heated through.

5. Top with the pancetta and serve with warm focaccia.

Comments                        add a comment

Be the first to add a comment...

Ingredients

225g fresh baby broad beans, (about 900g in the pod)
75g Pancetta, thinly sliced
1 tbsp Olive oil
knob of Butter
1 red onion, chopped
100g frozen peas, hawed
4 oil-cured artichoke hearts, diced
small handful of mint leaves, shredded
salt and fresh ground black pepper
warm focaccia bread, to serve

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Special offers on wine
Afternoon tea, curry cookery courses and more!
Competitions: great prizes up for grabs