RECIPE: Bruschetta with broad beans and pecorino
Beans replace tomatoes in this fresh take on a classic.
2 kg fresh broad beans, podded (to yield about 400g)
1/3 cup (80ml) olive oil, plus extra to brush
3 rosemary sprigs
3 garlic cloves, roughly chopped, plus 1 extra garlic clove, halved
1 loaf ciabatta, cut into 8 thick slices
2 tablespoons roughly chopped flat-leaf parsley
100 g Pecorino Sardo or Pecorino Romano, shaved
Blanch broad beans in boiling salted water for 1 minute, then plunge into iced water and squeeze beans from skins. Set aside.
Warm oil, rosemary and chopped garlic in a pan over very low heat for 15-20 minutes, stirring occasionally, to infuse oil. Don’t allow garlic to color.
Add beans, 1 tablespoon water and 1/2 teaspoon each salt and pepper. Increase heat to medium and cook for 2 minutes or until beans are cooked and bright green.
Meanwhile, preheat a chargrill pan or grill to high. Brush ciabatta with oil, then grill for 1-2 minutes each side until golden and charred. Rub halved garlic over toasts.
Total Fat: 26g
Saturated Fat: 9g
Total Carbohydrates: 32g