Author Notes: I think the basis of this probably comes from Marcella Hazan, but I make it so often I don't really remember where the original basis was. I can get young, de-podded fava, so for me, this is quick and easy. However, it's so delicious that I'd be worth shucking all those beans if I couldn't. If you get fava that are young enough (the crease where they attach to the pod hasn't gone brown is usually my rule of thumb) there's no need for the tedious shell removal. The recipe is infinately scaleable. I usually use 3-400 grams (10-15 oz) of de-podded beans, which would equal about 2.5 - 4lbs of favas in the pods. —innoabrd
Makes as much or as little as you like!
- 3-400 grams de-podded, young fava beans
- 2 thick slices of pancetta or good dry-cure bacon, cut into 1/4" strips
- 1 handful fresh mint, chopped
- Heat a saute pan over medium-high heat with a splash of olive oil. Add the pancetta and cook for a few minutes until the pancetta starts to cook and release some of its fatty, porky goodness.
- Add the favas and stir for a minute to coat the favas with said porky goodness.
- Add the mint, stir and then add 1/4 cup of water. Cover and let simmer over medium-low heat for 3-5 minutes, depending on the youth of the fava beans.
- This recipe was entered in the contest for Your Best Dish in the Raw