What's Tasty at Sigona's Farmers Market

July 14, 2009

Reader Recipe: Fava Beans and Crispy Pancetta Salad with a Pea, Pecorino and Mint Dressing

Luisa Ormonde, a Sigona’s Preferred Customer, submitted the following recipe for this really simple yet tasty dish for fava beans (in season now!) that she spices up with peas, almonds, pancetta and more. Luisa, who is also a private chef in San Carlos, likes to use young peas and broad beans/favas when they’re in season; if you can’t find them, she suggests using edamame instead!

Fava Beans and Crispy Pancetta Salad with a Pea, Pecorino & Mint Dressing

Luisa Ormande's fava bean creation

Luisa Ormonde's fava bean creation

Ingredients:

  • 4 lbs. broad/fava beans, in their pods (makes about 4 cups peeled beans. You can use lima beans or even or edamame instead if you want)
  • 2 c. fresh English peas
  • 6 slices pancetta, chopped (or you can use 8 slices of applewood-smoked bacon)
  • a handful of slivered almonds, toasted
  • 1/2 c. mixture of both Pecorino and Parmesan cheese, grated
  • a handful of fresh mint, leaves picked
  • 8 TBL [Sigona’s Fresh Press] extra virgin olive oil
  • juice of 1 or 2 lemons
  • sea salt and freshly ground black pepper, to taste

Directions: Bring a boil a pot, half filled with water but with NO SALT as this makes broad beans and peas toughen. Remove the beans from their outer pod and add the beans and cook for around 3 to 5 minutes, depending on how young the beans are. Drain, and place in ice bath to chill.

Place bacon on a baking tray, with the almonds spread out next to it. Place in a 475 degree oven, keeping an eye on the almonds to make sure they don’t color too much. The bacon should crisp in the same amount of time needed to toast the almonds, but simply remove one or the other if it is getting too far ahead.

Drain beans and peas from ice bath and place in salad bowl. Add olive oil and 4-5 TBL of lemon juice, to taste. Add cheese and mint. Toss and season to taste − it should have an amazing flavor of sweet peas, tangy lemon, fragrant mint and a softness and roundness from the cheese. A balance is good, but you should also trust your own personal judgment.

Divide on plates. Sprinkle the bacon over and serve.

Ingredients:

  • 4 lbs. broad/fava beans, in their pods (makes about 4 cups peeled beans. You can use lima beans or even or edamame instead if you want)
  • 2 c. fresh English peas
  • 6 slices pancetta, chopped (or you can use 8 slices of applewood-smoked bacon)
  • a handful of slivered almonds, toasted
  • 1/2 c. mixture of both Pecorino and Parmesan cheese, grated
  • a handful of fresh mint, leaves picked
  • 8 TBL [Sigona’s Fresh Press] extra virgin olive oil
  • juice of 1 or 2 lemons
  • sea salt and freshly ground black pepper, to taste

Directions: Bring a boil a pot, half filled with water but with NO SALT as this makes broad beans and peas toughen. Remove the beans from their outer pod and add the beans and cook for around 3 to 5 minutes, depending on how young the beans are. Drain, and place in ice bath to chill.

Place bacon on a baking tray, with the almonds spread out next to it. Place in a 475 degree oven, keeping an eye on the almonds to make sure they don’t color too much. The bacon should crisp in the same amount of time needed to toast the almonds, but simply remove one or the other if it is getting too far ahead.

Drain beans and peas from ice bath and place in salad bowl. Add olive oil and 4-5 TBL of lemon juice, to taste. Add cheese and mint. Toss and season to taste − it should have an amazing flavor of sweet peas, tangy lemon, fragrant mint and a softness and roundness from the cheese. A balance is good, but you should also trust your own personal judgment.

Divide on plates. Sprinkle the bacon over and serve.

Advertisements

2 Comments »

  1. After you shell the beans and boil them for about 3 minutes, do you have to take the membrane off each bean…or do you suggest just using them as is?

    Comment by CCL — July 29, 2009 @ 3:20 pm

    • Thanks for your question about removing the beans from their membrane/outer shell. We went right to Luisa, the chef and Sigona’s Preferred Member who submitted the recipe, for the answer:

      “The outer smooth covering or “skin” should not be eaten; you have to remove it.”

      So, go ahead and pop those beans outta their shells!

      Take care,
      The Sigona’s Crew

      Comment by Sigona's — July 29, 2009 @ 4:16 pm


RSS feed for comments on this post. TrackBack URI

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Create a free website or blog at WordPress.com.

%d bloggers like this: