Italy Fave al Guanciale (Fava Beans with Pig Jowls)
Fave al guanciale is a flavorful fusion of two rustic Italian staples: fava beans and pork. For centuries, bright green fave (fava beans) have habitually been consumed by rural laborers as a high-protein “fast food” while toiling in the fields. For seasoning, sliced guanciale (pigs’ jowls) are often added. Traditionally, pork cheeks are cured in salt, sugar, and spices for several weeks, a process that intensifies their flavor and renders the meat soft and tender. Indeed, it is no coincidence that guancia is Italian for “pillow.” Recipe Servings: Serves 4
Prep Time
5 minutes
Cook Time
50 minutes
Total Time
55 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 lb (907 g) fresh fava beans, shelled
- 4 Tbsp (60 ml) extra virgin olive oil
- 6 oz (170 g) guanciale, finely cut into matchstick-size slices
- 1 large onion, chopped
- salt to taste
- Freshly ground black pepper to taste
Directions
- Heat olive oil in a pan over medium-low heat. Add guanciale and sauté gently for several minutes until fat has melted and edges are beginning to brown.
- Stir in onions and season with salt and pepper. Cook until onions are soft, around 8 minutes.
- Add fava beans and cover with water. With the pot covered, cook beans for around 40 minutes until they become tender. Remove lid and allow any remaining liquid to evaporate.
- Transfer beans into a dish and serve while still warm.
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