Broad bean mash

Broad bean mash

Maccu

By
From
The Collection
Serves
4-6
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
800g dried broad beans, without skins, in halves
1.5 litres water
salt
pepper
150ml extra virgin olive oil
2 garlic cloves, coarsely chopped
1 small chilli, chopped
1kg cime di rapa, washed

Method

  1. Soak the beans overnight in the water with a little salt added. Next day, put the beans and water over a not too high heat and boil until the beans are dissolved and mix quickly to a fine mash. Add a little of the olive oil and some salt and pepper, and set aside.
  2. Meanwhile, in another pan with a lid, heat 4 tbsp of the olive oil and gently fry the garlic and chilli. Add the cime di rapa, along with a little water, and braise until the vegetable is tender, about 15–20 minutes. Add a little salt and serve with the warm mash. Drizzle the rest of the olive oil over the top and enjoy.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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