The portal of the Rome Chamber of Commerce for agritourism and the local area

Roman recipes

Roman style broad beans


80 g lard from pig’s cheek or pancetta (thick bacon)
extra virgin olive oil
salt and pepper
½ glass of white wine
1 onion
800 g fresh broad beans

Brown the finely minced onion in the oil, add the chopped lard, the broad beans, salt and pepper. Let it pick up the flavour for a couple of minutes, then add the white wine until it evaporates. Add a glass of hot water; when this has boiled continue to cook in a covered pan for 30 minutes, until the liquid has reduced.