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In a medium to large casserole heat the oil over a medium flame. Add the pancetta and sweat for 5 minutes, then add the soffritto and garlic and sweat for a further 5 minutes. Now add the beans and continue sweating together for yet another 5 minutes. Add the wine, the tomato pieces and their juices and stir. Cover and simmer for half an hour, then add the Swiss chard which you should have coarsely chopped. Stir, taste, adjust the seasoning, cover and continue to simmer for a further half hour. This may seem an excessive time to cook fresh broad beans and chard, but it takes that long for all the flavours, particularly the tomato, to blend to a harmonious whole – honest!
© 1996 Alastair Little. All rights reserved.