Braised Broad Beans with Pancetta and Swiss Chard


Preparation info

  • 6–8

    • Difficulty


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.


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


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