Description
Stewed broad beans are a normal dish of Umbrian food, enhanced with yummy and fragrant active ingredients: cherry tomatoes, chard, bacon and wild fennel. The meal, frequently acted as a very first course or side meal, is understood by the name of scafata or baggiana: it fills the tables at the start of spring, the perfect season for taking pleasure in fresh broad beans. Stewed broad beans are so easy to prepare that you can’t miss out on the chance to attempt them!
Active Ingredients
300 g of fresh broad beans;
200 g of fresh chard;
100 g of bacon;
150 g of peeled cherry tomatoes;
1 golden onion;
1 lot of wild fennel; to taste additional virgin olive oil; salt pepper to taste.
Directions
Carefully slice the golden onion and fry it in a pan with additional virgin olive oil and the sliced wild fennel. Include the diced bacon and let it brown. As quickly as it is golden and somewhat crispy, include the fresh broad beans and the chard cut into strips. Wet the broad beans and chard with boiling broth, cover the pan with a cover and let the side meal cook for about 15 minutes. Include the diced cherry tomatoes, blend whatever and season with salt and pepper. Cover once again and let whatever cook for a more 15-20 minutes, including more broth if needed. Serve the stewed broad beans piping hot, accompanying them with homemade bread cut into pieces and gently toasted.
Note
If you have great deals of fresh broad beans to prepare, have a look at our collection of light dishes based upon broad beans: easy, real and yummy meals, to attempt at the very first chance!
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