Best Fava Beans And Pancetta Recipes

Shrimp and Pancetta Sausage Ravioli with Broccoli Rabe and Edamame or Fava Beans image

Yield serves 4 to 6

Number Of Ingredients 13

Sausage
1/2 pound medium shrimp, shelled
2 ounces pancetta
1 tablespoon finely chopped scallion, light green parts only
1/2 teaspoon grated or minced lemon zest
1/8 teaspoon kosher salt
Ravioli
24 square wonton wrappers
Kosher salt
2 ounces broccoli rabe or broccolini, sliced lengthwise into thin strips
1/2 cup shelled edamame or shelled and peeled fava beans
2 teaspoons grated or minced lemon zest
1/4 cup best-quality extra virgin olive oil

Steps:

To make the sausage, place the shrimp and pancetta in a food processor and pulse to chop. Add the scallion, lemon zest, and salt and pulse briefly until blended but not pureed. Use right away, or cover and refrigerate for up to overnight.
To make the ravioli, place 1 teaspoon of the sausage in the center of each wonton wrapper. Lightly brush the edges of the wrapper with water, and fold it over corner to corner to make a triangle. Press the edges together with a fork to seal. As the ravioli are made, transfer them to a plate. Cover with a damp cloth and set aside.
Bring a medium saucepan filled with 1 1/2 inches of water to a boil over high heat. Add a pinch of salt and then the broccoli rabe and edamame. When the water returns to a boil, cook until the broccoli is barely wilted and still bright green, about 3 minutes. Lift out the vegetables with a slotted spoon and rinse under cold running water. Set aside.
To cook the ravioli use the same pan of water and return it to a boil. Add as many ravioli as will fit without crowding and boil gently until they float to the top and plump up, about 3 minutes. Lift them out with a slotted spoon, shake to dry slightly, and transfer, still moist, to a platter. Set aside in a warm place and continue with another batch until all are cooked.
Arrange the broccoli and edamame over and around the ravioli. Sprinkle the zest over the top and drizzle the olive oil over all. Serve right away.

SHRIMP AND PANCETTA SAUSAGE RAVIOLI WITH BROCCOLI RABE AND FAVA BEANS image

Number Of Ingredients 13

Sausage:
1/2 lb med shrimp shelled
2 ounces pancetta
1 tablsp finely chopped scallion light green parts.
1/2 tsp grated lemon zest
1/8 tsp wonton wrappers
Ravioli
24 sq wonton wrappers
Kosher salt
2 ounces broccoli rabe or brocolini sliced lengthwise into thin strips
1/2 cup endamane or fava beans shelled and peeled
2 tsps grated lemon zest
1/4 cup Evvo

Steps:

1. Place shrimp and pancetta in a food processor and pulse to chop add the scallion zest and salt and pulse briefly until blended but not pureed Use immediately or cover and refrigerate over night. 2. For Ravioli Place 1 tsp sausage in the center of each wonton wrapper. Lightly brush edges with water and fold corner to corner to make a triangle Press edges with a fork to seal Transfer finished ravioli to plate cover with a damp cloth and set aside 3. Bring a med saucepan filled with 1 1/2 inches of water to a boil over high heat Add pinch of salt and the broccoli rabe and favas or edamame When the water returns to a boil cook until broccoli is barely wilted and still bright green about 3 mins. Lift out with a slotted spoon and rinse under cold running water Set aside 4. Bring the same pot of water to a boil Add as many ravioli as will fit without crowding , boil gently until they float to the top and plump about 3 minutes Remove with a slotted spoon shake to dry slightly and transfer, still moist to a platter Set aside in a warm place continue cooking the ravioli 5. Arrange the broccoli and edamame /favas over and around the ravioli Sprinkle with lemon zest and drizzle with olive oil

Grilled Veal with Pancetta, Fava Beans and Pearl Onions image

Yield Serves 4

Number Of Ingredients 10

2 ounces pancetta* or bacon, chopped
1 10-ounce basket pearl onions or 1 cup frozen
1 teaspoon sugar
1 cup canned unsalted chicken broth
1 cup peeled fava beans or frozen baby lima beans
2 teaspoons arrowroot
6 tablespoons sweet Marsala
1 teaspoon minced fresh marjoram
4 6-ounce thin-sliced veal loin chops or T-bone steaks, well trimmed
Ancho and New Mexico Chilis are available at Latin American markets and many supermarkets.

Steps:

Sauté pancetta in heavy large skillet over medium heat until crisp. Using slotted spoon, transfer to paper towels. Reduce heat to low, add onions, sprinkle with sugar and sauté until brown and tender, about 25 minutes. Transfer onions to bowl. Add broth, beans and arrowroot to skillet. Simmer until beans are tender, about 5 minutes. Using slotted spoon, transfer beans to onions in bowl. Cook liquid until slightly thickened, about 10 minutes. Add 1/4 cup Marsala and marjoram; return onions and beans to liquid. (Can be prepared 1 day ahead.)
Preheat barbecue (medium-high heat). Brush veal with remaining 2 tablespoons Marsala. Season with salt and pepper. Grill until just medium, approximately 3 minutes per side. Transfer veal to plates.
Meanwhile, simmer sauce 3 minutes. Season to taste with salt and pepper; stir in pancetta. Spoon sauce over veal and serve immediately.

Fava Beans and Pancetta image

Provided by Victoria Granof

Yield Makes 4 servings

Number Of Ingredients 7

4 tablespoons extra-virgin olive oil
4 ounces pancetta or unsmoked bacon, diced
2 garlic cloves, minced
2 cups shelled and peeled fresh fava beans
Kosher salt and freshly ground black pepper to taste
8 slices country bread, toasted
4 ounces pecorino cheese, shaved or grated (optional)

Steps:

1. Heat half the olive oil in a large sauté pan over medium heat. Add the pancetta and garlic and sauté until fragrant, about 5 minutes.
2. Add the favas, season with the salt and pepper, and cook until the beans are tender, 6 to 8 minutes.
3. Meanwhile, drizzle the remaining olive oil over the bread slices and toast in a 450°F oven for 5 to 6 minutes.
4. With the back of a fork, mash the beans in the pan until the mixture is chunky.
5. Spread the beans on the toasts and top with the pecorino, if desired.