Broad beans with Guanciale
Favette con Guanciale
Fresh broad beans sautéed with guanciale, onion and white wine, until you obtain a tasty and reduced sauce.
The broad beans with guanciale They are a simple and substantial preparation from Lazio, suitable for a lunch or dinner where you want to bring to the table a hot dish with a strong character. The vegetal sweetness of the fresh broad beans is balanced by the saltiness and fatty component of the guanciale, while the onion helps make the sauce softer and more aromatic. White wine adds a lively note and helps concentrate the flavors before cooking with the vegetable broth. The technique aims to obtain tender yet firm legumes, enveloped in a concentrated, glossy sauce that's not soupy. The result is a simple dish, with well-defined consistencies and a full flavor profile, where each ingredient supports the others without overpowering them. This recipe is part of traditional Lazio cuisine.
Instructions
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6 steps · natural Italian voice
Prepare the guanciale
Pour a drizzle of olive oil extra virgin olive oil in a shallow pan and add the guanciale cut into cubes. Do it gently sauté over medium heat for a few minutes, stirring to distribute the heat evenly. Stop when the fat has partially melted and the cubes are lightly browned, but do not let them burn.
Brown the onion
Add the chopped onion to the guanciale and let it wither in the pan juicesMaintain a medium heat and stir until soft and translucent, cooking until halfway through. The aroma should be sweet and the color light, without dark browning.
Add the broad beans
Pour in shallow pan the shelled fresh broad beans and mix them with the guanciale and the onion. Sauté them for a few minutes, allowing them to flavor and coat them with the aromatic sauce. Continue until the surface of the legumes is shiny and the sauce sizzles gently.
Deglaze with wine
Pour the white wine over the beans and raise the heat slightly to help it evaporate. Reduce, stirring, until the alcohol smell fades and the liquid is almost completely reduced. Wait until the stock is concentrated again before adding the broth.
Complete cooking
Add a ladle of hot vegetable broth and let the broad beans cook over medium heatStir occasionally and check the consistency: the legumes should become tender, while the liquid should reduce to a thick sauce. If necessary, continue cooking until the broth is completely absorbed.
Serve very hot
Turn off the heat when the beans are soft and the dressing appears thick and well-adherent. Taste and season with salt to taste only at the end, considering the saltiness of the guanciale. Immediately transfer the preparation to the plates and serve it hot, with the sauce collected on the bottom of the shallow pan.
Chef's Tips
The editorial staff recommends adding the broth a little at a time and letting it reduce completely: the broad beans should be tender, coated in a thick, non-watery sauce.
Ingredients
- Ingredients for 4 people
- (12.35 oz) 350 g shelled fresh broad beans
- (5.29 oz) 150 g of guanciale (cured pork jowl)
- 1 medium onion
- vegetable broth
- ½ glass of white wine extra virgin olive oil
- salt
Can't find it in the US?
- guanciale (cured pork jowl)Italian delis or online
Unsmoked pancetta, same weight
Or: Thick-cut bacon, blanched 1 minute in boiling water to remove the smoke
Leaner and less peppery than guanciale.
⚠️ Automatic ingredient-based detection. Always check product labels.
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