| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Umbrian, Kitchen |
1 |
servings |
INGREDIENTS
| 800 |
g |
Fresh; shelled broad beans |
| 150 |
g |
Pancetta or salted cheek of pork; roughly chopped |
| 1 |
sm |
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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