Raw broad bean bruschetta
Broad beans have been eaten in Britain since the Bronze Age. I imagine the pleasures of sitting with a large basket and popping the firm beans from their downy pods were as enjoyable then as they are now. The secret is to find beans that are still young – before the skin becomes pale – when they taste good even eaten raw.
This dip or spread (however you want to use it) is an easy way to make a few beans go a long way. Serve on toast with a slice of prosciutto or salami to accompany.
Serves 4 as a starter.
This recipe originally appeared in House and Garden magazine.
- 700g broad beans (weight in their pods)
- 50g grated pecorino
- 1tbsp lemon juice
- 4tbsp olive oil
- handful of mint leaves.
- 4 slices sourdough bread
- 1 garlic clove
- Pod the beans, keeping aside any that are larger than your thumbnail
- Cook the larger beans and half of the smaller ones in boiling, salted water for 2 minutes, drain and refresh under cold water. Leave the other half raw.
- Slip the skins off the larger ones, if desired (this provides a texture and colour variation) but you don’t have to do this.
- Mash all the beans, cooked and raw, together in a pestle and mortar (or food processor) with salt, pepper, grated pecorino, lemon juice, olive oil and torn mint leaves.
- Serve on toasted sourdough, lightly rubbed with a clove of garlic.