A country recipe that makes an ideal autumn or winter dish, in which the smoked flavour of the bacon stands out.
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INGREDIENTS |
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Farfalle Barilla |
350 |
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g |
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Broad beans |
300 |
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g |
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Fontina |
100 |
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g |
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Smoked pancetta |
70 |
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g |
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Butter |
1 |
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tablespoon |
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Garlic |
1 |
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clove |
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Italian parsley |
1 |
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tuft |
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Laurel |
1 |
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leave |
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Meat broth |
1 |
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cup |
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Thyme |
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to taste |
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Salt |
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to taste |
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Pepper |
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to taste |
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PREPARATION |
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| 1. |
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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. |
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| 2. |
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Pour in the stock and continue cooking (over a low flame) until the beans are tender. |
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| 3. |
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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. |
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CHEF'S NOTE |
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If fresh broad beans are not available, use frozen or dried. |
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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. |
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