Yield: 1 servings
|800 grams||Fresh; shelled broad beans|
|150 grams||Pancetta or salted cheek of pork; roughly chopped|
|1 small||Onion; chopped|
|1 cup||Tomato passata|
|\N \N||Olive oil|
|\N \N||Salt and pepper|
Fry the onion with the pancetta in the olive oil, until lightly coloured.
Add the broad beans, passata, salt and pepper and add a little water if necessary.
Cover and cook slowly until the broad beans are tender, and the juice absorbed. Serve with olive oil croutons.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.