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Easter

Minted Fava Spread with Pancetta

by:
July 11, 2013
5
1 Ratings
Photo by Casa L'Orto
  • Makes 1 1/2 cups
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

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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
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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5 Reviews

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Awonderer May 21, 2016
How would you jar this spread? Water bath? Freeze it?
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?
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.