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. 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. 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. In a generous amount of Montecalvi olive oil, gently fry the pancetta until translucent, then add the onions.
- 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. 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.
