For 4 people - 250 g fresh broad beans - 250 g chards - 100 g pancetta - 1 sprig of wild fennel - 1 sprig of mint - 8 cherry tomatoes - 2 spring onions - 2 tablespoons of extra virgin olive oil - Salt and pepper q.s.
Cook the broad beans in salted water for a few minutes and drain them: in this way, they will keep their bright green colour.
Dice the pancetta, slice the spring onions thin and cut the chards and the tomatoes. In a casserole, preferably earthenware, fry the spring onions and the fennel with 4 tablespoons of olive oil, add the pancetta and let it brown.
After a few minutes, add the broad beans and the chards and stir. Cook over a low heat with the lid on and, after 10-15 minutes, add the tomatoes. Continue to cook for another 10 minutes or until the broad beans are cooked, adding boiling water if necessary. Add salt and pepper as required.