Serves 4 people

• 200 gr pancetta
• 150 gr di cooked borlotti beans
• Sage to taste
• Salt to taste

Directions

Cut the Pancetta into strips then sauté it in a hot iron pan until crisp. Put the room-temperature beans on a plate, cover them with roughly ground sage and then with crunchy pancetta (including its sauce) and serve it with red wine.