Instructions: Fry the garlic in the oil very briefly.

Add the speck and broad beans and a little water just to cover the beans.

Put the lid on and cook on a moderate heat for 15 minutes.

Add salt and pepper and finish cooking without the lid to let the water evapourate.

Speck is a smoked ham spciality left in Northern Italy by the Austrian invasion and it is used especially widely in the South Tyrol where the Austrzan influence is still very strong. The popularity of this shoulder ham has nevertheless spread in recent years to the rest of Italy where it is used as an altanative to the milder Parma ham. I like to use speck to impart its special smoky flavour to many dishes.

Serves 4

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