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Australia's top 20 rieslings
22.02.2017

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Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

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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