Fave al guanciale
Broad beans are eaten while still young and tender, enabling harvesting to begin as early as the middle of spring for plants started under glass or over-wintered in a protected location, but even the main crop sown in early spring will be ready from mid to late summer.
Fave al guanciale (Fava Beans and Pork Jowl) is a simple and tasty dish made from two basic ingredients: fresh broad beans and guanciale (Italian pork jowl bacon). The beans are simmered in olive oil with guanciale and onion. It is seasoned with salt and pepper to taste. The dish is famous in Rome and Lazio region and it represents a good example of simple and delicious Italian cooking.
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Fava Beans and Guanciale, www.thecookbookblog.com
Vicia faba, en.wikipedia.org