Broad beans and pecorino

AT A GLANCE

  • Serves 4 people

  • 1 lemon
  • 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
01   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.

Topics:

ANCHOVIES, AUTUMN, DRINK SUGGESTION, ENTREE, LEMONS, FAST, OREGANO, CHEESE, ITALIAN, GARLIC, BEANS, PECORINO

Recipe:

ADELAIDE LUCAS

Photography:

LUKE BURGESS

Styling:

EMMA KNOWLES

Drinking Suggestion:

2006 GEORGE WYNDHAM SEMILLON SAUVIGNON BLANC.

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