Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Broad Beans with Guanciale – A Sicilian Classic
Discover how to make broad beans with guanciale, a beloved Sicilian dish bursting with flavour and tradition.
🛒 Ingredients
- ✓ 700 g fresh broad beans
- ✓ 180 g cured pork cheek (guanciale)
- ✓ 1 onion
- ✓ Extra virgin olive oil
- ✓ Salt
- ✓ Freshly ground black pepper
📊 Nutritional Information
Broad beans with guanciale are an iconic dish from Sicily, full of warmth and the convivial spirit of island cooking. I still remember my first taste—the irresistible aroma of crispy guanciale paired with the sweet freshness of broad beans created a perfect harmony, evoking memories of home and ancient kitchen traditions. This dish shines in the springtime, when broad beans are at their peak flavour and freshness. It’s an ideal dish to share with friends and family, especially accompanied by a glass of fine Sicilian wine, such as a Contea di Sclafani Ansonica.
👨🍳 Preparation
- 1
Shell the broad beans by cracking the top of each pod and sliding your finger along the edge to free them.
- 2
Place the beans in a pot of salted boiling water and cook for 20-25 minutes until tender.
- 3
Meanwhile, cube the guanciale and sauté it in a pan with extra virgin olive oil and finely chopped onion.
- 4
Once the broad beans are cooked, drain them and add to the pan with the guanciale and its rendered fat.
- 5
Stir everything well and cook over a moderate heat for a few more minutes.
- 6
Season with salt and freshly ground black pepper to taste, then serve warm, accompanied by toasted bread or crostini.
💡 Tips and Variations
For an extra savoury touch, sprinkle with grated pecorino cheese. If you prefer a milder flavour, swap the guanciale for streaky bacon.
📦 Storage
- • Store broad beans with guanciale in an airtight container in the fridge for up to 2 days.
- • Reheat gently in a pan or microwave before serving.
- • Avoid freezing, as it can affect the texture of the beans.
🍷 Pairing
Enjoy alongside a glass of Contea di Sclafani Ansonica or Inzolia, best served chilled between 10 and 12°C.
I warmly encourage you to try this delightful Sicilian classic in your own kitchen. Its comforting flavours and simple ingredients make it perfect for sharing around the table with loved ones. Whether it’s a relaxed lunch or a cosy supper, this dish is sure to bring a touch of Sicilian sunshine to your day—do give it a go and don’t forget to share your experience with friends and family!
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