If you can't face the thought of blanching and podding 500g of broads beans, split the difference and mix 250g of cooked petit pois – it will however, be worth it!
Here goes :
Favetta
500g broad beans, blanched and
refreshed and then podded
1 roasted garlic clove
100ml olive oil
zest and juice of half a lemon
100g Pecorino cheese – grated
salt and black pepper to taste
Put the broad beans, olive oil and garlic into a food processor and whizz quickly so that you achieve a rough mixture – you do not want a pulp! Tip the mixture into a bowl and add the lemon and zest and add 50g of grated pecorino. Season - but remember that Pecorino is sharper and more tart than Parmesan so taste before you season.
Serve on bruschetta or crostini garnishing with a drizzle of olive oil and a sprinkle of grated Pecorino or serve the favetta in one bowl with piadas, ready to roll up and dip.
The ultimate finger food!
The boring stuff - the broad beans
You won't like this!
Blanch your broad beans – bring a large pan of water to the boil and then add the beans, bring back up to the boil. Drain and refresh – in other words rinse in fresh cold water. Tip onto kitchen roll and pat dry. Tip into a bowl.
Place the bowl of beans on a tray that fits into your lap along with two large food bags. Sit in your favourite chair and tune in to your favourite “guilty pleasure” tv programme. Pop your beans to reveal the bright green beauties inside. Place the discarded outer skins into one bag and the beauties in the other.
A tea towel on your lap will stop the tray slipping.
Next up … fruit and nut anyone?
