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Broad bean and pecorino bruschetta :
Broad bean and pecorino bruschetta :
INGREDIENTS
INGREDIENTS
2kg fresh broad beans, podded (to give about 400g) (see Notes)
1/3 cup (80ml) olive oil, plus extra to brush
3 rosemary sprigs
3 garlic cloves, roughly chopped, plus 1 extra garlic clove, halved
1 loaf ciabatta, cut into 8 thick slices
2 tablespoons roughly chopped flat-leaf parsley
100g Pecorino Sardo or Pecorino Romano, shaved
METHOD :
METHOD :
Blanch broad beans in boiling salted water for 1 minute, then plunge into iced water and squeeze beans from skins. Set aside.
Warm oil, rosemary and chopped garlic in a pan over very low heat for 15-20 minutes, stirring occasionally, to infuse oil. Don’t allow garlic to colour.
Add beans, 1 tablespoon water and 1/2 teaspoon each salt and pepper. Increase heat to medium and cook for 2 minutes or until beans are cooked and bright green.
Meanwhile, preheat a chargrill pan or grill to high. Brush ciabatta with oil, then grill for 1-2 minutes each side until golden and charred. Rub halved garlic over toasts.
Top toasts with beans and a drizzle of oil. Sprinkle with parsley, cheese and black pepper, then serve immediately.
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