BLUE WINDOW | Food Travels in the Alps | Testenine z Bob in Zaseka (pasta with broad beans and garlic pork mince)

  • 1 kg fresh young beans, blanched in boiling water, chilled
  • 500 g onions, chopped small
  • 200 g zaseka (below)
  • 100 ml olive oil
  • 100 g smoked bacon
  • 10 g mixed herbs (marjoram, parsley, thyme)
  • 10 g paprika
  • Seasonings
  • Water

Sauté the onion in the oil until it takes on colour at the edges, about 30 minutes. Add the bacon, coating it in the oil and onion and fry gently for three minutes, fol- lowed by the pork belly and the beans. Season, then pour in enough water to half cover the mixture. Add herbs and paprika. Check the tenderness of the beans after ten minutes. They are ready when they are soft to the bite.

Zaseka (garlic pork mince)

  • 2 litres water
  • 1 kg pork belly, whole piece
  • 1 bulb garlic, crushed
  • 30 g salt
  • 25 peppercorns
  • 5 bay leaves
  • Seasonings
  • Pork fat, for sealing

Boil salt and water in a large pot, leave to cool, add bay and peppercorns. Store in a cold place for two days. Remove the pork belly, hang to dry for 24 hours, then cold smoke for two days. Mince the pork belly, add the garlic, rubbing it into the fatty pieces. Store in small bowls, seal surface with melted pork fat. Keep in refrigerator.