Scafata (broad Bean Bruschette)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Kitchen, Umbrian | 1 | Servings | |
INGREDIENTS
| 800 | g | Fresh, shelled broad beans |
| 150 | g | Pancetta or salted cheek of |
| pork roughly chopped | ||
| 1 | Onion, chopped | |
| 1 | c | Tomato passata |
| Olive oil | ||
| Croutons | ||
| Salt and pepper |
INSTRUCTIONS
Fry the onion with the pancetta in the olive oil, until lightly coloured. Add the broad beans, passata, salt and pepper and add a little water if necessary. Cover and cook slowly until the broad beans are tender, and the juice absorbed. Serve with olive oil croutons. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1795
Calories From Fat: 391
Total Fat: 44.1g
Cholesterol: 245.5mg
Sodium: 2081.6mg
Potassium: 4382.1mg
Carbohydrates: 196.2g
Fiber: 70.8g
Sugar: 3g
Protein: 155g