Eating very young broad beans raw, drizzled
with olive oil and served with small chunks
of pecorino cheese.
Wash the rice in several changes of cold
water until the water runs clear, then soak
in warm water with a pinch of salt for 30
mins. Meanwhile, cook the broad beans in
boiling unsalted water for just 2 mins. Drain
the beans, then tip into ice-cold water and
leave to cool. Remove the beans from their
skins and set aside.
Heat the butter in a saucepan, then sizzle
the spring onions, pine nuts, allspice and
half the dill for a few mins until pine nuts are
toasted. Drain rice, then add to the pan and
stir to coat in the butter. Cover the rice with
about 1cm of water, then cover the pan and
bring to a hard boil. Stir once, then reduce
heat to a minimum, cover again and leave
for 5 mins. Turn off the heat and leave rice
undisturbed for 10 mins. Finally, stir beans
through the rice, pile onto a serving platter,
scraping any golden crispy bits from the
pan, and scatter with the remaining dill.