Tropea onions, pecorino and broad beans

Tropea onions, pecorino and broad beans

Cipolle di tropea, pecorino e fave

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
2 large tropea onions
300g pecorino cheese
800g young and tender broad beans
4-8 slices good country bread
1 garlic clove, halved
extra virgin olive oil, for brushing

Method

  1. Slice the onions and cheese. Pod the broad beans. Rub the bread with the halved garlic clove and brush with a little olive oil.
  2. There is no further cooking involved! Arrange the ingredients on 4 plates. Eat a piece of this and a piece of that and so on. A good Ciró wine from Calabria will accompany this very well.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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