A country recipe that makes an ideal autumn or winter dish, in which the smoked flavour of the bacon stands out.
 |
|
|
|
|
INGREDIENTS |
| |
|
Farfalle Barilla |
350 |
|
g |
|
|
|
|
|
Butter |
1 |
|
tablespoon |
|
|
|
|
|
Salt |
|
|
to taste |
|
|
|
|
|
Italian parsley |
1 |
|
tuft |
|
|
|
|
|
Pepper |
|
|
to taste |
|
|
|
|
|
Garlic |
1 |
|
clove |
|
|
|
|
|
Laurel |
1 |
|
leave |
|
|
|
|
|
Meat broth |
1 |
|
cup |
|
|
|
|
|
Thyme |
|
|
to taste |
|
|
|
|
|
Fontina |
100 |
|
g |
|
|
|
|
|
Smoked pancetta |
70 |
|
g |
|
|
|
|
|
Broad beans |
300 |
|
g |
|
|
|
|
|
|
|
|
PREPARATION |
|
| 1. |
|
Peel and rinse the beans. Finely chop the smoked pancetta and a clove of garlic and brown gently in a saucepan. Add the beans, salt, pepper and a laurel leaf. |
|
|
| 2. |
|
Pour in the stock and continue cooking (over a low flame) until the beans are tender. |
|
|
| 3. |
|
Cook the Farfalle Barilla in abundant salted water, drain then dress with the butter, beans and the fontina cheese cut into cubes. Stir well and serve with a sprinkling of chopped parsley and a few leaves of thyme. |
|
|
|
|
|
|
|
CHEF'S NOTE |
|
|
If fresh broad beans are not available, use frozen or dried. |
|
|
|
|
 |
|
|
For this sweetish, aromatic and structured dish, select a dry, fresh, full-bodied white, such as a Bianco Colli di Luni or a Vitoska del Carso. |
|
|
 |
|
