I've cooked my way through all 264 recipes
in The New Mediterranean Diet Cookbook!

June 2, 2010

Fava (Broad) Beans or Peas Roman Style (p. 318)

This recipe calls for pancetta or prosciutto, both of which I love. It's a vegetable dish but gets it's flavor from the meat, so vegetarians steer clear, but meat lovers, read on.

In a saucepan, sauté onion in olive oil until soft and then add diced prosciutto.

Once the fat begins to run from the meat (after about 5 to 7 minutes), add fava beans or peas (shelled or not) and coat them with the juices. Continue cooking the peas with chicken stock, salt, pepper, parsley, and thyme (I only had dried.)

At this point, raise the heat and bring the liquid to a fast boil.

When the stock is almost absorbed, with just a few tablespoons of liquid left, the dish is done. Serve immediately.

This is tasty and the meat adds a really nice salty flavor to it. I'll definitely be taking it for lunch tomorrow.

peas -- $2.44
chicken stock -- $1.87 (most left)
prosciutto -- $6.99 (half left)
Total Cost for Fava (Broad) Beans or Peas Roman Style: $11.30 (about three large servings)


  1. Fava beans? Did you consume with liver and a nice chianti while watching The Silence of the Lambs?

  2. Pretty much. That's just how I roll.


Thanks for dropping by! Love, Katrina.