About 6 ounces broad (fava) beans, shelled weight
3 tablespoons extra virgin olive oil
Juice of 1 lemon
Handful of basil leaves, chopped
Salt and black pepper
A few tablespoons of grated Parmesan or Romano cheese (optional)
Boil the broad beans for 5 minutes or so, until they are tender. If you have time, squeeze them out of their skins (without skins, the beans make a smoother puree). Puree them with the olive oil, lemon juice, basil, salt and black pepper, and cheese (if using).
From Sarah Raven's Garden Cookbook, with a few changes
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