Sohiafata

Braised Broad Beans with Pancetta and Swiss Chard

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Preparation info

  • 6–8

    people
    • Difficulty

      Easy

Appears in

Alastair Little's Italian Kitchen

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

  • About

This is one of Clara Belcapo’s recipes, normally served as a dish in its own right.

Ingredients

  • 300 g broad beans, approx. 1.3 kg before podding
  • 5 tbsp

Method

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 coar