Ingredients:
400 g shelled broad (fava) beans
100 g pork belly roulade (or bacon)
2 ladlefuls of stock
1 onion
1 clove of garlic
1 tablespoon of chopped parsley
5 tablespoons of extra virgin olive oil
salt
Preparation:
Heat the stock in a saucepan. Chop the garlic and the onion and put them along with the parsley in an earthenware casserole dish. Cut the pork belly into small pieces and stir in with the chopped ingredients . Add the oil and sauté over a low heat: add the broad beans. Cover and cook for 30 minutes. During cooking, add the stock a little at a time. When the broad beans are ready, remove from the heat and serve piping hot.
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