Antonietta (Grassi) Carriero, Gildone, Campobasso
(Yield: 4 servings)
3 tablespoons extra-virgin olive oil
3 garlic cloves (minced)
1 medium onion (diced)
¼ pound pancetta (diced into ¼-inch cubes)
14 ounces fava beans
(if canned, drained and rinsed)
salt and freshly ground pepper (to taste)
1. Warm oil in skillet over medium heat and cook garlic with onions until onions are translucent.
2.Add pancetta and cook for another 10 minutes.
3.Reduce to low heat. Add fava beans and cook for another 5 minutes. Stir occasionally.
Season with salt and pepper. Serve warm.
If using fresh fava beans, cook them first in boiling water for approx. 10 minutes or until tender and drain thoroughly.