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Broad beans and pecorino

You'll need

  • 1
  • lemon
  • 1 cup
  • loosely packed flat-leaf parsley leaves
  • ¾ cup
  • oregano leaves, loosely packed
  • 2
  • anchovy fillets
  • 2
  • cloves of garlic
  • 60 ml (¼ cup)
  • olive oil
  • 200 gm
  • double-peeled broad beans
  • To serve:
  • wedge of pecorino and crusty bread

Method

  • 01
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

2006 George Wyndham Semillon Sauvignon Blanc.

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