Best 2 Fava Bean And Crispy Pancetta Salad With A Pea Pecorino And Mint Dressing Recipes

Indulge in a symphony of flavors with this enchanting Fava Bean and Crispy Pancetta Salad, elevated by a vibrant Pea, Pecorino, and Mint Dressing. Discover a delightful interplay of textures and tastes as you bite into tender fava beans, crispy pancetta, and a refreshing medley of spring vegetables. The zesty dressing, bursting with the freshness of peas, the tang of Pecorino cheese, and the aromatic whisper of mint, ties all the elements together in perfect harmony. This culinary masterpiece is not only a feast for the palate but also a visual delight, adorned with vibrant microgreens and edible flowers. Prepare to embark on a culinary journey that will leave your taste buds tantalized and your senses awakened. Additionally, the article offers a collection of equally enticing recipes, including a mouthwatering Pea and Mint Risotto, a hearty Whole Wheat Spaghetti with Fava Beans and Pancetta, and a refreshing Fava Bean and Radish Salad. Each dish is a testament to the versatility and deliciousness of fava beans, showcasing their ability to transform simple ingredients into culinary wonders.

Here are our top 2 tried and tested recipes!

FAVA BEAN AND PEA SALAD WITH PECORINO PEA DRESSING

FAVA BEAN AND PEA SALAD WITH PECORINO PEA DRESSING image

Categories Salad Vegetable

Yield 4 people

Number Of Ingredients 13

Ingredients

Dressing:
1 clove of garlic, peeled and left whole
150g/5½oz podded fresh peas or frozen can be used
70g/2½oz pecorino or Parmesan cheese, or a mixture of both, grated
a handful of fresh mint, leaves picked
8 tablespoons extra virgin olive oil
juice of 1 or 2 lemons
sea salt and freshly ground black pepper
Salad:
1 bag of frozen peas
1 bag or 8 oz of prepared fava beans
Try substituting lima beans for the fava beans.
Bunch of Arrugula

Steps:

Thaw a bag of frozen peas in a colander. Cook or rinse 8 oz of Fava beans ( Trader Joes currently carries steamed Fava beans in the deli section) Combine the peas and Beans and toss with the zest of 1 lemon and a splash of olive oil. Set aside and prepare the salad dressing. Combine the raw peas and the garlic clove in a blender or hand blender and mix until smooth. Add the cheese and most of the mint and stir or pulse to make a smooth paste. Add the olive oil and 4 to 5 tablespoons of lemon juice, to your preference. Season to taste. Mix the dressing with the peas and fava beans. Wash/dry the arrugula. Prepare a lemon vinagrette and minimally dress and toss it with the greens. Plate the arrugula and top with the pea/bean salad. . Tear a little mint over the top with a little shaved Parmesan if you like.

WARM FAVA BEAN & PEA SALAD

Warm Fava Bean & Pea Salad image

This is a springtime staple in my house; my mom has been making it forever. I know that when the favas are at the market I can always find this refreshing and tasty salad in her fridge! If fresh favas or peas are not available, frozen is fine - but if you use frozen favas, be sure to take off the tough outer skin. -Francesca Ferenczi, New York, New York.

Provided by Taste of Home

Categories Lunch

Time 1h20m

Yield 12 servings.

Number Of Ingredients 7

Ingredients

3 cups shelled fresh fava beans (about 4 pounds unshelled) or 1 package (28 ounces) frozen fava beans, thawed
8 cups shelled fresh peas (about 8 pounds unshelled) or 8 cups frozen peas (about 32 ounces)
3 tablespoons olive oil, divided
4 ounces diced pancetta
8 shallots, thinly sliced
1/2 teaspoon salt
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 293 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 282mg sodium, Carbohydrate 49g carbohydrate (35g sugars, Fiber 8g fiber), Protein 10g protein.

Tips:

Choose fresh fava beans. The best fava beans are plump and bright green. Avoid beans that are wrinkled or discolored.
Double-pod the fava beans. This means removing the beans from both the outer pod and the inner membrane. It's a bit of work, but it's worth it for the creamy, delicious beans.
Cook the fava beans properly. Fava beans can be boiled, steamed, or roasted. Be careful not to overcook them, or they will become tough.
Use high-quality pancetta. Pancetta is an Italian cured meat that adds a salty, smoky flavor to the salad. Look for pancetta that is made with pork belly and has a good amount of fat.
Make the dressing ahead of time. The dressing for this salad can be made up to 2 days in advance. This makes it a great option for a quick and easy weeknight meal.

Conclusion:

This fava bean and crispy pancetta salad is a delicious and refreshing dish that is perfect for spring or summer. The fava beans are creamy and flavorful, the pancetta is salty and smoky, and the dressing is tangy and herbaceous. This salad is sure to be a hit at your next potluck or barbecue.