BROAD BEANS AND PEAS RECIPE

Broad beans can be found fresh, dried and frozen. Unlike regular beans or lentils, they can also be eaten raw: an advantage both from the point of view of flavor and nutritional properties, since vitamins and minerals are not destroyed by cooking.

It is sufficient to open the pod, extract the seed and remove the film that encloses it.

BROAD BEANS AND PEAS

Ingredients:

-Broad beans (300gr)

-Peas (300 gr)

-Spring onion (1)

-Carrot (1)

-Celery stalk (1)

-Garlic clove (1)

-White wine (Half glass)

-Salt to taste

-Olive oil to taste

-Grated pecorino cheese (optional)

-Fresh parsley

-Chilli pepper (optional)

Preparation:

- Wash and chop spring onion, carrot and celery.

- In a saucepan put oil, a clove of garlic and the chopped vegetables.

- Add broad beans and peas.

- Brown over low heat (two minutes)

- Add the wine and let it evaporate.

- Add 1 liter of cold water and boil over medium heat by covering the pan with the lid (30/40 minutes)

- Add salt and pepper to taste.

- Add the chopped fresh parsley, the chilli pepper and the pecorino.

Advices

If you use it as a second or side dish, drain broad beans and peas and use the broth for another recipe.

If you want to create a first add some pasta, broken spaghetti can be perfect.

Bon Appétit!