May, 2008 - Volume 9, Issue 7



Roman Style Fava Beans



Fresh fava beans are a fleeting spring treat. Try them soon before they are gone!

	Pancetta, one half-inch thick slice, cut into thin strips 3 pounds unshelled young fresh fava beans 2 tablespoons extra virgin olive oil 2 tablespoons onion, finely chopped 1/3 cup water Black pepper, freshly ground Salt

Shell the beans, rinse them in cold water, then skin them. (The easiest way is to blanch them in boiling water for a minute, then slit the skin with a knife, and squeeze gently to slip the bean out.) Sautee the onion in oil until it becomes translucent, then add the pancetta and cook for 2-3 more minutes. Stir in beans and pepper. Add water and simmer, covered, on low heat for 8 to 10 minutes until the beans are tender. Add extra tablespoons of water if necessary. When the beans are tender, add salt, and cook for a few more minutes uncovered until the last of the water has evaporated.

Adapted from Essentials of Classic Italian Cooking by Marcella Hazan