From the Orto: Fava beans

The Fava bean season is very short so we want to take advantage of it. Ideal on bruschetta, as a side dish, in salads…but our favorite dish is the Tagliatelle with Fava Beans, Pecorino and Pancetta. It can also be prepared without bacon for a vegetarian dish, but we love it for its tastiness and flavor.

Ingredients for 4 people

  • 400g fresh tagliatelle
  • 1kg broad beans (it will yield about 400 gr of podded broad beans).
  • 100gr pancetta or bacon, cut in small slices
  • 1 red onion, finely sliced
  • 100gr grated pecorino cheese
  • Montecalvi Extra Virgin Olive Oil (2020)
  • Salt & pepper
  1. 1. Pod the broad beans and peel each individual bean (to make this process easier blanch them in boiling water for 30 seconds, then refresh them in cold water before peeling).
  2. 2. Cook the broad beans in boiling water for 5 minutes. Lift out and rinse and put them in iced water and set aside. (retain the cooking water).
  3. 3. In a generous amount of Montecalvi olive oil, gently fry the pancetta until translucent, then add the onions.
  4. 4. Bring the water you cooked the broad beans in to a boil, salt and cook the tagliatelle for 1 minute less that recommended cooking time, drain and add the tagliatelle to your pancetta and onion sauce.
  5. 5. Add a ladle of the cooking water to the pasta, coat all the tagliatelle well, add the pecorino, mixing it very well, and finally, the broad beans. Season to taste and add a drizzle of Montecalvi Extra Virgin Olive Oil.

Wine? This dish is made for our V. 100% Vermentino that our winemaker Tim Manning has worked some magic on with a little skin contact giving it a brilliant amount of gravitas to counter the cheese and bacon in this recipe. The slightly salty finish leaves you with a beautifully clean palate.
We are offering this wine for the month of April at a 15% discount for our Wine Club members. Click here to take advantage.