I know this probably makes me a bad person, but I hate you. Well not all of you, just those of you from the Northern Hemisphere. I don't hate you anymore, it was just for the last 3 months. And hate may be too strong a word — I envy you. You with your bright, gloabally-warmed summers, frolicking fancy-free under the same sun that has shunned me and my upside-down kin. Well well well, haven't the tables turned? Sure it might be raining outside here while you ease into a mild Autumn, but it's spring now and ain't no one gonna take that away from me.
Daylight savings has started, and thankfully no one told the spring produce about the dreary weather. This means two things. First, it means that more often than not I'll be eating dinner (and hence photographing dinner) while it's still light, making for brighter, more natural pictures. Secondly, not only will the photos be brighter, but the food itself will be brighter. Juicy tomatoes, mangoes, fresh basil, outdoor grilling, that kind of thing. It's going to be great.
All throughout winter I look forward to cooking broad beans in spring. It's silly because I'm actually rather indifferent towards fresh favas, but my affinity for them is symbolic. These days you can get tomatoes in June and strawberries year-round, but fresh broad beans are never available out of season — once they start appearing in the markets, I know warm weather is close behind and everything's going to be okay.
This dish has fava beans declaring spring has sprung, with walnuts, guanciale and a touch of cream providing shades of the colder weather that's lingering after winter. It's perfect for this time of year, and might I add quite a handsome-looking dish to boot.
One tip that I've found useful when serving and photographing this kind of pasta sauce is to cook off the larger ingredients separately and set them aside while you make the sauce. When ready eat, toss the pasta and sauce together with some of the reserved ingredients, then plate up and scatter with what remains. The ingredients don't become limp and waterlogged from simmering in the sauce (unless that's the idea) and they'll taste great and look pristine for your blog.
Orecchiette with fava beans, guanciale, & walnuts
Ingredients (makes 1 serve):
- 80g of orecchiette
- 1/2 cup of fava beans/broad beans, double-peeled1 and blanched
- 2 quarter-inch thick slices of guanciale, cut into pieces
- 1/4 cup of walnuts, quartered and roasted2
- 1/2 a clove of garlic, minced
- 1/4 cup of cream
- 1 tbsp of finely chopped parsley
- 1/4 cup of finely grated pecorio
- Salt & pepper, to taste
1. Cook the orecchiette in salted, boiling water according to the instructions on the packet. Meanwhile make the sauce.
2. Pu the guanciale in a cold pan and place the pan over a medium heat. Saute until it starts to become crispy around the outside, then remove to a bowl, leaving the rendered fat behind.
3. Add the garlic to the fat and cook over a medium heat for 2 minutes, then add the cream, parsley, and seasoning. Simmer for 2 minutes until it starts to thicken.
4. When ready to serve, toss together the sauce & pasta with most of the guanciale, broad beans, and walnuts over a medium heat until the sauce thickens and just coats the pasta.
5. Scatter over the remaining pecorino, guanciale, broad beans, and walnuts, and serve.
(1) Those who have cooked with anything but the youngest fresh fava beans will know what I mean. Broad beans grow inside a pod, but the individual beans are themselves inside a second skin that can be fibrous and unpalatable. To double-peel broad beans, first remove from their pods, blanch in boiling water for 30 seconds, and cool under running cold water. They should now slip easily out of their skins.
(2) You can roast these in a dry pan, in a hot oven, or as I do under the oven grill (broiler), tossing every 30 seconds until they're done (about 2 minutes).