Broad beans and pecorino
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Serves
4
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1
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lemon
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1 cup
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loosely packed flat-leaf parsley leaves
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¾ cup
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oregano leaves, loosely packed
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2
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anchovy fillets
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2
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cloves of garlic
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60 ml (¼ cup)
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olive oil
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200 gm
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double-peeled broad beans
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To serve:
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wedge of pecorino and crusty bread
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1
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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.
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Drink Suggestion 2006 George Wyndham Semillon Sauvignon Blanc.
RECIPE Adelaide Lucas
PHOTOGRAPHY Luke Burgess
STYLING Emma Knowles