Easter

Minted Fava Spread with Pancetta

July 11, 2013
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
Ingredients
  • 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
Directions
  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.

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    Hallie Meyer
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