Bruschetta of smashed broad beans with pecorino and lemon

Bruschetta of smashed broad beans with pecorino and lemon

By
From
Nuovo Mondo
Makes
4
Photographer
Alan Benson

We wait with anticipation for the first broad beans of the season, when they are young and tender – at this stage you do not need to remove the outer skin of each bean as you may have to when they are a bit older. The utter simplicity of this antipasto is what makes it so attractive.

Ingredients

Quantity Ingredient
185g small podded broad beans
40g pecorino cheese, finely diced
extra-virgin olive oil, for drizzling
salt
1/2 lemon, juiced
8-12 ciabatta

Method

  1. Place the broad beans and pecorino in a large mortar and use a pestle to pound them together, drizzling in the olive oil until you have a coarse paste. Adjust with salt and a touch of lemon juice, to taste.
  2. Toast the ciabatta under a hot griller (broiler), or preferably over a fire if you can be bothered (this gives the bread a pleasantly smoky flavour), until crisp.
  3. Spread about 1 tablespoon of the broad bean mixture over each slice of toasted bread. Garnish with a drizzle of olive oil to serve.
Tags:
Stefano
de
Pieri
Jim
James
McDougall
Italian
Italy
European
Mediterranean
Stefanos
Stefano's
chef
restaurant
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