Fava Bean And Crispy Pancetta Salad With A Pea Pecorino And Mint Dressing Recipes

BROAD BEAN AND CRISPY PANCETTA SALAD WITH A PEA, PECORINO AND MINT DRESSING

Steps:

• Bring a pot to the boil, half-filled with water, but with no salt as this makes broad beans and peas toughen. Add your garlic and allow the water to boil for a couple of minutes before adding the broad beans. Cook for around 3-5 minutes, depending on how young the beans are. Simply taste one to check. If you feel the skins are a little tough, which they can be sometimes, let them cool a little and then you can peel them very quickly by pinching and squeezing the bean out. Throw the skins away, and keep the garlic clove to one side. Place your pancetta on a baking tray, with the almonds spread out next to it. Place in a hot oven at 250°C/475°F/gas 9 - keeping an eye on the almonds to make sure they don't colour too much. You should be able to crisp up the pancetta at the same time as toasting the almonds, but simply remove one or the other if it is getting too far ahead.
• To make the dressing, put your raw podded peas and the soft, boiled garlic clove into a pestle and mortar or a Magimix and bash or blitz until smooth. Add the cheese and most of the mint and stir or pulse to make a smooth paste. You want to turn this into a thick dressing, so add the olive oil and 4-5 tablespoons of lemon juice, to your preference. Season to taste - it should have an amazing flavour of sweet peas, twangy lemon, fragrant mint and a softness and roundness from the cheese. A balance is good, but you should also trust your own personal judgement - I generally like mine to be a bit more lemony, to cut through the smokiness of the pancetta.
• Mix the dressing with the broad beans and sprinkle this over 4 plates. Crumble the pancetta over, followed by a sprinkling of the almonds, which can be crushed or bashed up a little. Tear a little mint over the top with a little shaved Parmesan if you like.
• Mix the dressing with the broad beans and sprinkle this over 4 plates. Crumble the pancetta over, followed by a sprinkling of the almonds, which can be crushed or bashed up a little. Tear a little mint over the top with a little shaved Parmesan if you like.

WARM FAVA BEAN & PEA SALAD

Steps:

• For fresh fava beans, add beans to a large pot of boiling water; return to a boil. Cook, uncovered, until tender, 4-5 minutes. Using a strainer, remove beans to a bowl of ice water to cool. Drain cooled beans; squeeze gently to remove skins. (If using frozen fava beans, prepare according to package directions.), For fresh peas, add peas to boiling water; return to a boil. Cook, uncovered, just until tender, 2-4 minutes. Drain well; place in a large bowl. (If using frozen peas, cook according to package directions.), In a large skillet, heat 1 tablespoon oil over medium heat. Add pancetta; cook and stir until crisp, about 5 minutes. Drain on paper towels, reserving drippings., In same pan, heat remaining oil and reserved drippings over medium heat. Add shallots; cook and stir until tender and lightly browned, 5-6 minutes. Stir in fava beans and heat through. Add to peas; stir in salt, pepper and pancetta. Serve warm.

EASY FAVA BEAN SALAD

Steps:

• Mash fava beans in a bowl using the back of a spoon or pestle. Add onion, tomato, lemon juice, parsley, olive oil, salt, and garlic; mix well.

FAVA BEAN AND PECORINO SALAD

Steps:

• Bring a large pot of well-salted water to a boil over medium heat. Set a bowl of salted ice water on the counter. Blanch the fava beans in the boiling water and plunge immediately into the salted ice water. Remove the tough outer casing from the fava bean.
• Combine the fava beans in a large bowl with the onions, escarole, and the pecorino (reserve a couple shavings for garnish). Add some red wine vinegar, some olive oil and salt, to taste. Toss to coat the salad with the dressing.
• Arrange the salad on serving plates and top with the reserved shaved cheese.
• Springtime on a plate!!!!

PEA AND FAVA SALAD

Steps:

• Put the minced shallot in a ramekin with the white wine vinegar, and set aside.
• Cook the asparagus in a pot of boiling salted water until tender. Lift them out with a spider, drain, and immediately plunge into ice water to cool completely, and drain. Blanch the fava beans for 1 minute in the same boiling water, drain, plunge into ice water, drain, and peel.
• Heat a thread of olive oil in a frying pan, and cook the bacon until crisp. Add the peas and favas, pour over the stock, bring to a boil, and cook until just tender, about 2 minutes. Add the asparagus to warm through. Drain the shallot and add it, discarding the vinegar. Add the olive oil, balsamic vinegar, lemon juice, salt, and pepper. Taste and adjust the seasonings. Stir through the tarragon, mint and chives, and serve.

CRUNCHY FAVA-BEAN SALAD WITH FRISEE, PEPPERS AND PECORINO

Steps:

• Bring a medium pot of lightly salted water to a boil and add the beans. Cook for 3 to 4 minutes, until tender but not mushy. Refresh the beans in ice water. Drain and peel the beans. You will have about 2 cups.
• Heat 2 tablespoons of the olive oil in a medium skillet. Over high heat, cook the celery and leeks for 3 to 4 minutes, stirring occasionally; the vegetables should retain some crispness. Add the yellow pepper and cook 1 to 2 minutes more. Add the fava beans, 1/2 teaspoon salt and black pepper to taste. Remove from the heat and set aside to cool.
• To make the vinaigrette, place the lemon juice, lemon zest, remaining salt, fresh black pepper, garlic and remaining olive oil in a jar. Close the lid tightly and shake vigorously to combine.
• To assemble the salad, pour the vinaigrette into a large bowl. Add the cooked vegetables, frisee and pecorino and toss lightly to coat evenly. Adjust the seasoning if necessary and serve immediately.

SUGAR SNAP PEA SALAD WITH (CRISPY PROSCIUTTO AND) MINT

Steps:

• To blanch the peas, bring a large pot of well-salted water to a boil. Prepare a large bowl of well-salted ice water and set it nearby.
• Add the peas to the boiling water, let the water return to a boil, then cook for 2 more minutes. Remove the peas from the boiling water and immediately plunge them into the ice water. When the peas are cold, drain them and lay on paper towels to dry.
• Cut the peas in half lengthwise, then set aside.
• Coat a medium saute pan with olive oil, then add the garlic and red pepper flakes. Set the pan over medium heat and cook for 2 to 3 minutes. Remove the garlic with a slotted spoon and set aside.
• Add the prosciutto and cook for 3 to 4 minutes, or until crispy. Add the red wine vinegar. Turn off the heat.
• In a large bowl, combine the arugula, snap peas, onion and garlic.
• Scatter the crispy prosciutto on top and any juices from the pan.
• Add the pecorino and mint.
• Garnish with cracked black pepper.

FAVA BEANS WITH PECORINO

Steps:

• If using fresh fava beans, cook in a large saucepan of boiling salted water until just tender, about 2 minutes. Drain; transfer to a colander set in a bowl of ice water (do not cook frozen beans). Drain and peel beans.
• Toss beans, oil, vinegar, and Pecorino in a medium bowl; season with salt and pepper.
• DO AHEAD: Salad can be made 1 day ahead (add cheese just before serving). Cover and chill.

FAVA BEAN AND PECORINO SALAD

Steps:

• Bring a large pot of salted water to a boil. Prepare an ice-water bath. Add favas to boiling water, and blanch 1 minute. Using a slotted spoon, transfer to ice bath to stop cooking; drain. Peel and discard tough skins; set aside.
• In a small bowl, combine shallots, lemon juice, salt, and pepper. Slowly whisk in olive oil until emulsified.
• Arrange lettuce and watercress on a platter. Top with fava beans. Drizzle with vinaigrette, and sprinkle with cheese.

FAVA BEANS WITH PANCETTA

Steps:

• Soak the fava beans overnight in water.
• Put beans in a pot with fresh water, with the cloves of garlic, bay leaves, and salt to taste, and bring to a boil.
• When beans are at a full boil, reduce the heat, partially cover, and allow to simmer for 1 to 1-1/2 hours. You will know they are done with they are smooth and tender to the bite. This will take a while, so now would be a good time to start making your main dish.
• When the beans are done, transfer them to a platter to allow them to cool and dry.
• Heat the oil in a fry pan until it is smoking hot, and add the Pancetta (italian bacon) and the sage leaves.
• While the Pancetta is cooking, dredge the beans in the flour, they should be relatively well-coated.
• When the Pancetta is done, leave it in the pan add the beans to the oil a little at a time, forming a single layer on the bottom of the pan. As they fry and become crunchy, remove them to a serving dish. Keep adding the beans until all the beans are fried, then top with the Pancetta and sage leaves.

PEAS & BEANS WITH PANCETTA & MINT

Steps:

• Heat the oil in a large pan and fry the pancetta until it turns golden, taking care not to burn it. Lift from the pan, then tip the soya beans into the pan juices and arrange the broccoli on top. Add 6 tbsp water, cover tightly and steam for 10 mins or until the broccoli is tender. Meanwhile, snip the pancetta into pieces with scissors.
• Stir the petits pois into the pan and cook for 2 mins more, then remove from the heat and toss in the lemon juice, mint and crispy pancetta pieces.

CRISP PROSCIUTTO, PEA & MOZZARELLA SALAD WITH MINT VINAIGRETTE

Steps:

• Heat a frying pan. Without adding any oil, fry the prosciutto slices until wrinkled and crisp. Place on a sheet of kitchen roll, leave to cool, break into large shards, then set aside.
• Boil the peas in a pan of salted water for 2 mins until just tender. Meanwhile, mix all the vinaigrette ingredients together, season, then set aside. If making ahead, do not add the chopped mint until ready to serve, as it will discolour. When the peas are cooked, drain, then run them under cold water until completely cool. Pat dry with kitchen paper.
• To serve, divide the mozzarella between 2 plates, scatter the peas over and sit the prosciutto shards on top. Drizzle the dressing over and around, and scatter with the mint leaves.