Ingredients:
- 1/2 lb. corona beans
- 1 Tbs. plus 2 tsp. salt, plus more, to taste
- 4 oz. pancetta, cut into 1/4-inch dice
- 5 Tbs. olive oil
- 2 garlic cloves, thinly sliced
- 12 fresh sage leaves
- 1/2 cup all-purpose flour
- 1 tsp. freshly ground pepper
Directions:
Pick over the beans, discarding any misshapen beans and stone. Rinse the beans and drain. Place in a bowl, add water to cover generously and let soak overnight.
Drain the beans, place in a Dutch oven and add water to cover by 2 inches. Bring to a boil over high heat, reduce the heat to low and simmer, uncovered, until the beans are soft, about 2 hours. Stir in the 1 Tbs. salt. Let the beans cool, then drain well.
In a deep sauté pan over medium-high heat, cook the pancetta until crispy, 3 to 5 minutes. Transfer to a paper towel-lined plate and reserve the fat in the pan.
Return the pan to medium-high heat and warm 4 Tbs. of the olive oil in the pan. Add the garlic and sage leaves and cook until the garlic turns golden, 30 seconds to 1 minute. Using a slotted spoon, transfer the garlic and sage to paper towels.
On a baking sheet, combine the flour, the 2 tsp. salt and the pepper. Toss the beans in the flour mixture, shaking off the excess. Return the sauté pan to medium-high heat. Working in batches, fry the beans, turning once, about 2 minutes per side. Transfer to a paper towellined plate, then place in a bowl. Add the pancetta, garlic, sage and the remaining 1 Tbs. oil and season with salt. Transfer the beans to a platter and serve warm. Serves 6.
Drain the beans, place in a Dutch oven and add water to cover by 2 inches. Bring to a boil over high heat, reduce the heat to low and simmer, uncovered, until the beans are soft, about 2 hours. Stir in the 1 Tbs. salt. Let the beans cool, then drain well.
In a deep sauté pan over medium-high heat, cook the pancetta until crispy, 3 to 5 minutes. Transfer to a paper towel-lined plate and reserve the fat in the pan.
Return the pan to medium-high heat and warm 4 Tbs. of the olive oil in the pan. Add the garlic and sage leaves and cook until the garlic turns golden, 30 seconds to 1 minute. Using a slotted spoon, transfer the garlic and sage to paper towels.
On a baking sheet, combine the flour, the 2 tsp. salt and the pepper. Toss the beans in the flour mixture, shaking off the excess. Return the sauté pan to medium-high heat. Working in batches, fry the beans, turning once, about 2 minutes per side. Transfer to a paper towellined plate, then place in a bowl. Add the pancetta, garlic, sage and the remaining 1 Tbs. oil and season with salt. Transfer the beans to a platter and serve warm. Serves 6.
Williams-Sonoma Kitchen.
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