3 tbsp olive oil
100g pancetta – diced
2 chouriço sausages – sliced
1 medium onion – peeled and
1kg broad beans – shelled
3 tbsp fresh coriander – including stems, finely chopped
150g marinated goat’s cheese
TO SERVE: crusty bread
1Heat olive oil in a saucepan over medium heat and sauté the pancetta and chouriço for about 5 minutes. Using a slotted spoon, transfer to a plate.
2Add onion to saucepan and sauté for 7-8 minutes or until softened. Add broad beans, season generously and add enough water to just cover the broad beans.
3Simmer over a low heat for 30 minutes or until tender and the sauce has thickened. Add coriander, pancetta and chouriço back to the saucepan, stir well, then place in a bowl and crumble over goat’s cheese. Serve with crusty bread.
The paprika and chilli-laden chouriço (chorizo) adds a spicy touch to the dish. That said, the broad beans are at the heart of this recipe, bringing a fresh, sweet vegetative twang. A flavoursome rosé would be fine but a refreshing white is even better – especially bearing in mind the salty, acid tang of the goat’s cheese. Winemaker Sam Scott has embraced the Italian grape fiano with its crunchy apple fresh flavours and underlying textural complexity. This wine has the weight and power to spar with the intense flavours of goat’s cheese and chouriço, while the saltiness of the pancetta and herbal lift of the coriander act as a the perfect flavour foil to the La Prova.