📝 About This Recipe
Transport yourself to the rustic osterias of Venice with this soul-warming celebration of broad beans. This traditional 'piatto povero' elevates simple fava beans into a luxurious, creamy masterpiece using high-quality olive oil, savory pancetta, and a hint of white wine. It is a versatile dish that captures the essence of Northern Italian comfort food, balancing earthy legumes with bright, aromatic herbs.
🥗 Ingredients
The Legumes
- 2 pounds Fresh Broad Beans (Fava) (in the pod; or 3 cups shelled and peeled)
- 1 teaspoon Sea Salt (for the blanching water)
The Soffritto and Base
- 4 tablespoons Extra Virgin Olive Oil (high quality Venetian or Garda oil preferred)
- 3 ounces Pancetta (finely diced or 'battuto' style)
- 1 medium Yellow Onion (very finely minced)
- 2 pieces Garlic Cloves (smashed and peeled)
- 1 small Celery Stalk (finely minced)
Liquids and Aromatics
- 1/2 cup Dry White Wine (such as Soave or Pinot Grigio)
- 1.5 cups Vegetable Broth (warm, low sodium)
- 1 sprig Fresh Rosemary (kept whole for easy removal)
- 3 tablespoons Fresh Flat-Leaf Parsley (finely chopped)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 pinch Red Chili Flakes (optional for a hint of heat)
👨🍳 Instructions
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1
Begin by shelling the fresh broad beans from their pods. If the beans are large, you will want to double-shell them: blanch the shelled beans in boiling salted water for 2 minutes, then immediately plunge them into an ice bath.
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2
Once cooled, use your thumbnail to pierce the outer skin of each bean and squeeze the bright green inner bean out. Discard the tough skins.
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3
In a heavy-bottomed saucepan or a traditional terracotta pot, heat 3 tablespoons of extra virgin olive oil over medium-low heat.
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4
Add the diced pancetta to the oil. Sauté slowly for 5-6 minutes until the fat has rendered and the pancetta is golden but not overly crispy.
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5
Stir in the minced onion and celery. Cook gently for about 8 minutes until the vegetables are translucent and soft, taking care not to brown them.
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6
Add the smashed garlic cloves and the rosemary sprig. Fragrance the oil for 2 minutes, then remove the garlic if you prefer a milder flavor.
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7
Increase the heat to medium and add the prepared broad beans to the pot. Stir well to coat every bean in the savory pancetta fat and aromatics.
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8
Pour in the white wine. Allow it to bubble and reduce by half, scraping the bottom of the pan to release any flavorful browned bits.
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9
Add enough warm vegetable broth to just barely cover the beans. Season with black pepper and a pinch of chili flakes if using.
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10
Reduce the heat to low, cover the pot partially, and simmer gently for 20-25 minutes. The beans should become very tender, and the liquid should thicken into a silky sauce.
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11
Check the consistency; if it looks too dry, add a splash more broth. If too liquid, crush a few beans against the side of the pot with a wooden spoon to thicken the sauce naturally.
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12
Remove the rosemary sprig and discard. Stir in the fresh chopped parsley and the remaining tablespoon of raw olive oil for a glossy finish.
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13
Taste for salt—the pancetta and broth may provide enough, but adjust as needed before serving.
💡 Chef's Tips
Always use fresh, young broad beans if possible; if using frozen, thaw them first and still remove the skins for the best texture. Don't rush the soffritto; the slow-cooked onions provide the essential sweetness that balances the earthy beans. For a vegetarian version, omit the pancetta and add a teaspoon of smoked paprika or a parmesan rind to the simmering liquid for depth. If the sauce is too thin, the 'Venetian trick' is to mash a small portion of the beans into a paste and stir it back in. This dish actually tastes better the next day after the flavors have had time to marry in the refrigerator.
🍽️ Serving Suggestions
Serve warm as a 'Contorno' (side dish) alongside roasted pork or grilled sea bass. Spoon over thick slices of toasted sourdough bread rubbed with a garlic clove for a rustic bruschetta. Pair with a crisp Venetian white wine like Soave Classico or a light Prosecco. Top with a generous grating of aged Pecorino Romano or Grana Padano for extra richness. Serve as a main course over a bed of creamy soft polenta.