Insalata di fave e pecorino (Fresh broad bean & pecorino cheese salad)
The beans are so tender and sweet in this recipe that there's no need to cook them
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 45 - 55 mins
Preparation time includes podding
Vegetarian
- Cook the broad beans in boiling salted water for 1 minute. Drain and rinse under cold water until cooled, then pop them out of their shells. Finely chop the celery into matchsticks about 3cm long, reserving any leaves. Put the chopped celery, into a large bowl with the rocket, mint and cooled beans. Add any reserved celery leaves.
- To make the dressing, put the olive oil and lemon juice in a small bowl with some salt and pepper to taste, and whisk together until the mixture begins to thicken slightly. Pour the dressing over the broad bean mixture and toss well.
- Lightly pile on to 4 plates, ensuring that each portion gets equal amounts of everything. Drizzle a little extra virgin olive oil over each salad and top with the shavings of pecorino cheese. Serve immediately with some good bread.
Per serving
422 kcalories, protein 25.0g, carbohydrate 9.0g, fat 11.0 g, saturated fat 8.0g, fibre 8.0g, salt 1.29 g
Recipe from Good Food magazine, May 2003.
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http://www.bbcgoodfood.com/recipes/1237/
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Ingredients
- about 1.3kg fresh unpodded broad beans (450g/1lb podded weight)
- 5 small celery sticks
- a generous handful of rocket (about 100g/4oz)
- 12 mint leaves, roughly torn
- extra-virgin olive oil , for drizzling
- 175g pecorino , shaved into long strips
FOR THE DRESSING
- 4 tbsp extra-virgin olive oil
- juice of a small lemon
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A great recipe for an electric breadmaker - or do it the traditional way
146
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 45 - 55 mins
Preparation time includes podding
Vegetarian
Perfect spring lunch
Ingredients
- about 1.3kg fresh unpodded broad beans (450g/1lb podded weight)
- 5 small celery sticks
- a generous handful of rocket (about 100g/4oz)
- 12 mint leaves, roughly torn
- extra-virgin olive oil , for drizzling
- 175g pecorino , shaved into long strips
FOR THE DRESSING
- 4 tbsp extra-virgin olive oil
- juice of a small lemon
Per serving
422 kcalories, protein 25.0g, carbohydrate 9.0g, fat 11.0 g, saturated fat 8.0g, fibre 8.0g, salt 1.29 g
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02 November 2009
Mimi Keswick rated and commented on this recipe
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