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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