Recipe
Fave con lardo e finocchietto
Fresh Campidano broad beans stewed with pork lard and wild fennel: a Easter side dish, and the classic of every spring Sunday.
Prep 10min
Cook 25min
Total 35min
Serves 4
Difficulty easy
Ingredients
Serves: 4
- Fresh shelled broad beans 800 g
- Sardinian lard 120 g
- Onion 1 piccola
- Wild fennel un mazzetto
- White wine 50 ml
- Extra virgin olive oil q.b.
- Salt, pepper q.b.
Method
-
Dice the lard finely. Chop the onion finely.
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In a pan render the lard with a little oil until the fat melts, then add the onion and let it soften.
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Add the broad beans and stir for two minutes.
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Deglaze with white wine and let it evaporate.
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Add chopped fennel, salt and pepper, cover and cook on low heat for 20 minutes, adding a splash of water if needed.
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The beans should be soft but whole. Serve warm or at room temperature.