Non-VegetarianMarchigiana cuisine Starters

Fave e Guanciale

Name: Fave e Guanciale
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Marchigiana
Ingredients: 600 g fresh broad beans; 150 g guanciale; 2 piece Spring onions; 20 ml Extra virgin olive oil; 60 ml Dry white wine; 150 ml hot water or light vegetable stock; 2 tbsp wild fennel fronds; 0.5 tsp Fine sea salt; 0.25 tsp freshly ground black pepper

A rustic May dish of tender young broad beans braised gently with cured pork cheek, sweet spring onions, and wild fennel from the Fermo hills.

🇮🇹Italy· Marche

Prep: 20 min
Cook: 25 min
Total: 45 min
Servings: 4
Difficulty: Easy
Calories: 340 kcal

Ingredients

0 of 9 gathered

Servings

600 g fresh broad beans — shelled weight, from about 1.8 kg whole pods
150 g guanciale — cured pork cheek, cut into small strips
2 piece Spring onions — thinly sliced, white and tender green parts
20 ml Extra virgin olive oil — Marchigiano olive oil preferred
60 ml Dry white wine — such as Falerio or Verdicchio
150 ml hot water or light vegetable stock — as needed during simmering
2 tbsp wild fennel fronds — finely chopped, or tender fennel herb tops
½ tsp Fine sea salt — adjust to taste
¼ tsp freshly ground black pepper — coarsely cracked

Equipment

•Heavy terracotta pan or skillet
•Colander
•Wooden spoon
•Chef's knife
•Chopping board

Nutrition

Per serving, approximate

Calories: 340 kcal
fat: 22 g
carbs: 18 g
fibre: 8 g
protein: 16 g
calories: 340 kcal

Instructions

1
Pod the fresh broad beans and discard the thick green pods.
2
Heat the olive oil in a wide heavy skillet over medium-low heat.
3
Add the guanciale and fry gently until the fat renders and the edges turn golden.
4
Stir in the sliced spring onions and cook for two minutes until soft and translucent.
5
Tip the broad beans into the pan and stir to coat thoroughly in the rendered pork fat.
6
Pour in the white wine and let it bubble for one minute until the alcohol aroma dissipates.
7
Add the chopped wild fennel fronds, hot stock, salt, and black pepper.
8
Cover with a lid and simmer gently for fifteen minutes until the broad beans are completely tender.
9
Remove the lid and simmer uncovered for two minutes until the cooking juices reduce to a glossy glaze.
10
Ladle warm into shallow bowls and serve immediately.

Chef's tips

Choose small, bright green broad beans picked early in May so you do not need to peel the inner skins. If the beans are larger and late-season, blanch them for one minute and pinch off the tough outer skins before cooking. Taste before adding extra salt, as cured guanciale already seasons the pan fat considerably.

Ingredient substitutions

guanciale → unsmoked pancetta or thick-cut streaky bacon
wild fennel fronds → fresh bulb fennel greens or a few chopped fresh mint leaves

Storage

Keep cooled leftovers in an airtight container in the refrigerator for up to three days.

Reheating

Reheat gently in a small saucepan over low heat with a spoonful of water until warm throughout.

Common mistakes to avoid

•Using mature, tough broad beans without removing the thick leathery skins first.
•Cooking over excessive heat, which crisps the guanciale too hard before the beans have softened.
•Over-salting the dish before the cured pork cheek has released its natural seasoning.

Serving suggestions

Serve warm in earthenware bowls alongside thick slices of toasted Marchigiano country bread.Offer as a classic May contorno alongside roasted spring lamb or grilled pork.Toss warm through fresh egg tagliatelle with a grating of aged pecorino for a rich first course.