Fave al Guanciale

Name: Fave al Guanciale (Fava Beans with Hog Jowl)
Yield: Serves 8 to 10
Cuisine: Italy
Ingredients: ¼ pound cured, unsmoked bacon, preferably from the jowl (you may find this at Italian butchers or delicatessens, but regular unsmoked bacon, pancetta, will substitute nicely, as will Spanish ham—jamón serrano).; ¼ pound cured, unsmoked bacon, preferably from the jowl (you may find this at Italian butchers or delicatessens, but regular unsmoked bacon, pancetta, will substitute nicely, as will Spanish ham—jamón serrano).; ½ onion, peeled and chopped; ¼ pound cured, unsmoked bacon, preferably from the jowl (you may find this at Italian butchers or delicatessens, but regular unsmoked bacon, pancetta, will substitute nicely, as will Spanish ham—jamón serrano).; Pepper; Salt; Olive oil for cooking; 7 pounds fava beans in their pods; ¼ pound cured, unsmoked bacon, preferably from the jowl (you may find this at Italian butchers or delicatessens, but regular unsmoked bacon, pancetta, will substitute nicely, as will Spanish ham—jamón serrano).; ¼ pound cured, unsmoked bacon, preferably from the jowl (you may find this at Italian butchers or delicatessens, but regular unsmoked bacon, pancetta, will substitute nicely, as will Spanish ham—jamón serrano).

Fava Beans with Hog Jowl

Preparation info

Serves
10
to

Difficulty
Easy

Appears in

A Canon of Vegetables

By Raymond Sokolov

Published 2007

About

This is Italy’s answer to Hoppin’ John, that mixture of black-eyed peas and pork brought to Charleston, S.C., by slaves from Africa.

Some years ago, I was about to leave New York for a brief expedition into the interior of French Guiana. The trip eventually yielded many gastronomic adventures peccary barbecues by the wild Maroni River, stewed armadillo at a restaurant in Cayenne, and a curiously tasteless mangosteen stolen from a botanical garden i

Ingredients

Europe
Italy
Side dish
June
Winter
Spring
Gluten-free
May
Mediterranean

Ingredients

Method