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Broad beans with pancetta
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Broad beans with pancetta
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- Prep time:
- 10 mins
- Cook time:
- 10 mins
- Serves:
- 4
Serve Gennaro Contaldo’s simple bean dish with lots of crusty bread for a lovely, nutritious, light meal
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Ingredients
- 4 tbsp extra virgin Olive oil
- 200g Pancetta, cubed
- 2 medium Onions, finely chopped
- 500g Broad beans, (see Cook’s note below), podded
- 100ml fresh vegetable stock
- handful wild Fennel, finely chopped (see Cook’s note below)
To serve
- Warm bruschetta, made from country-style bread
- Fennel, sprigs
Method
1. Heat the oil, add the pancetta and allow to sweat over a medium heat.2. Add the onion and cook gently until tender.
3. Stir in the broad beans, add the stock and season to taste with salt and freshly ground pepper.
4. Reduce the heat slightly and simmer gently for a few minutes until the broad beans are tender, but not mushy!
5. Remove from the heat, stir in the wild fennel and serve on top of warm bruschetta. Garnish with extra fennel sprigs.
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Latest Comment
I also use this a pasta sauce - bello