Cream of Fava beans

Put the fava beans Soak dried potatoes in water for twelve hours, completely covered with water. Once soaked, check that they have softened; then drain and peel them carefully, removing the skins before cooking. This preparation makes the subsequent boiling more uniform and facilitates the transition to the food mill.

Pour the fava beans peeled in a pan with plenty of water, add the cloves of garlic, salt and, if you wish, the bay leaf. Bring to a boil and cook until cooked through: the fava beans they must be very soft and yield to pressure, while the water must remain available to regulate the cream.

Cut the pork rinds pork into thin strips and make them gently sauté in two tablespoons of extra virgin olive oil. Season with a little salt, then add enough water to accompany the cooking. Continue cooking until the pork rinds they are tender and well-flavored, without letting the bottom dry out completely.

Slice the onion and cut the pancetta diced. Heat the remaining extra virgin olive oil in a bowl, add the onion first and then the pancetta, leaving gently sauté until the onion becomes soft and shiny and the pancetta takes color. Keep the heat under control to prevent the soffritto you burn.

When the fava beans they are perfectly cooked, pass them using the fine disc of the food mill and collect the cream in a saucepan. Work the mixture until you obtain a smooth, uniform consistency, free of any fibrous particles. Keep the cooking water aside to adjust the consistency later.

Add to the cream fava beans the pork rinds cooked and the soffritto of onion and pancettaMix carefully to distribute the seasonings evenly and let it the mixture bring to a gentle boil. If the cream appears too thick, gradually dilute it with the cooking water. fava beans until desired consistency.