Minted Fava Spread with Pancetta

July 11, 2013
1 Rating
Photo by Casa L'Orto
Author Notes

Came up with this recipe when I spent a summer working on a terraced farm on the amalfi coast of Italy. It's absolutely delicious on toasts, sandwiches, grilled chicken, swirled into pasta, or off of a spoon. It jars beautifully too. —Hallie Meyer

  • Makes 1 1/2 cups
  • 1 cup blanched favas, shelled
  • 1/2 cup grated pecorino romano
  • 1/4 cup chopped fresh mint
  • 1/2 cup extra virgin olive oil
  • 1 lemon, zested
  • 3 tablespoons cubed pancetta
  • 1 tablespoon black pepper
  • 1 teaspoon salt
In This Recipe
  1. Blanch favas in boiling water, about 3 minutes. Remove from heat and ladle favas into a bowl of ice to stop cooking.
  2. Shell favas and place in a food processor with pecorino, salt, pepper, and lemon zest. Process to combine, then begin streaming in olive oil until desired consistency is reached.

See what other Food52ers are saying.

  • Hallie Meyer
    Hallie Meyer
  • krusher
  • Awonderer

5 Reviews

Awonderer May 21, 2016
How would you jar this spread? Water bath? Freeze it?
Author Comment
Hallie M. May 22, 2016
Jarring and then preserving in hot water like you would a jam is how I would recommend!
Awonderer May 24, 2016
Meaning water bath? Or pressure canner?
Author Comment
Hallie M. July 11, 2013
Yes indeed! Fry the pancetta in a bit of olive oil and top the finished spread with your crispy porky cubes:)
krusher July 11, 2013
Essentially this looks quite lovely. I am presuming that you fry the cubed pancetta in a little olive oil and fold it into the spread after you have finished making it. The flavors of the spread are very appealing.