Bruschetta with broad bean and parmesan mash

Broad beans are our veggie equivalent of blood oranges… Super-seasonal and only available at this time of year, so we just have to jump at the chance! We just love them and eat as many of them, and in as many ways as possible, in springtime!

ourkitchengarden.net

Fresh from the garden:broad beans, rocket, garlic, lemon thyme
Recipe source: Melissa, kitchen specialist at Bondi PS

Equipment:

  • Saucepan& lid
  • Bowls – big, med, small
  • Microplane zester & citrus juicer
  • Chopping board& bread knife
  • Measures – tablespoon
  • Scales
  • Grill trays
  • Colander
  • Mortar & pestle
  • Butter knife
  • Serving plates
Ingredients:

  • 1kg broad beans
  • Great sourdough bread (like Iggy’s)
  • 50g parmesan
  • 3 tablespoons E-V olive oil
  • A lemon
  • Cooking salt
  • Flaked salt & black pepper
  • 2 garlic cloves
  • 5 sprigs thyme

What to do:

  • Fill the saucepan with water & set to boil with the lid on. Heat the grill.
  • Slice the bread thickly and place on grill trays, ready for grilling.
  • Pod the broad beans into the medium bowl and put the outer shells into the compost.
  • Zest the lemon and then cut it in half and juice one half only.
  • Wash and dry the thyme and pick from stems, and finely chop.
  • Grate the cheese into the small bowl.
  • When the water is boiling, drop all the broad beans in with a teaspoon of cooking salt. Put the lid back on to bring back to the boil quickly, and boil for 2 minutes. Fill the big bowl with cold water.
  • After 2 minutes, drain the broad beans into the colander & then immediately refresh in the bowl of cold water. Drain again & wipe the big bowl dry.
  • Double-pod the broad beans into the big bowl, discarding the outer skin into the compost.
  • Pound the broad beans with the pestle in the mortar with the olive oil & a pinch of salt (you may have to do this in 2 batches) until smooth – a few beanie lumps are fine!
  • Into the broad bean mixture stir the lemon zest and juice bit by bit, tasting as you go – and then the grated pecorino and herbs with a grind of pepper. Taste again for seasoning.
  • Slide the bread into the oven to grill & lightly toast, turning when needed & watching to make sure it doesn’t burn.
  • When ready bring toast out from the grill. Cut the end off the garlic cloves and rub each cut-side down on the toast a few times.
  • Spread a little broad bean paste onto each slice of toast (cut in half if large) & arrange onto serving plates with a good grind of pepper.

Notes: What does ‘double-pod’ mean? Why do we do this to the broad beans? What other name are broad beans known by?

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