AT A GLANCE
1 cup loosely packed flat-leaf parsley leaves
¾ cup oregano leaves, loosely packed
2 anchovy fillets
2 cloves of garlic
60 ml (¼ cup) olive oil
200 gm double-peeled broad beans
To serve: wedge of pecorino and crusty bread
||Juice lemon, reserving juice. Using a sharp knife, remove lemon rind, withoutpith, and coarsely chop. Place lemon rind, parsley, oregano, anchovies, garlic and oil in a mortar and, using a pestle, pound to a coarse paste. Season to taste with reserved lemon juice, sea salt and freshly ground black pepper. Combine broad beans with paste and serve with a wedge of pecorino and crusty bread.
ANCHOVIES, AUTUMN, DRINK SUGGESTION, ENTREE, LEMONS, FAST, OREGANO, CHEESE, ITALIAN, GARLIC, BEANS, PECORINO
2006 GEORGE WYNDHAM SEMILLON SAUVIGNON BLANC.