The broad bean’s short and sweet season is celebrated by Italian home cooks and chefs. In this recipe Sydney restaurateur, Lucio Galletto turns the humble bean into something really special. It’s from his new book ‘Lucio’s Ligurian Kitchen’, co-written with David Dale, Allen and Unwin, $65. What you need: 2 kg fresh broad beans half bunch flat-leaf parsley, leaves picked 2 eggs 4 egg yolks 400ml single cream 10 g grated pecorino cheese 30 g goat’s cheese
Heat the oven to 120. Shell the broad beans, blanch in boiling water for one minute, then cool in iced water. Drain and remove the skin. Blanch the parsley in boiling water for one minute, and refresh in iced water. Combine the eggs, egg yolks, cream, beans and parsley in a blender or food processor and blend until smooth. Mix the pecorino and goat’s cheese and the puree in a heatproof bowl. Place the bowl over a saucepan of boiling water, making sure the bowl does not come into contact with the water in the saucepan. Sir continuously for 15 minutes or until thickened. You must not leave it unattended during this time. Line the base of a baking dish with a tea towel, place four ramekins on top, and pour in enough water to come halfway up the side of the ramekins. Pour the custard into each ramekin until about two-thirds full. Cover with foil and bake for 35-45 minutes or until they are set. Allow to cool. To serve, turn out the custard and serve with salad and crusty bread. Serves 4
Variations: * substitute basil for the parsley * serve in the ramekins as a spreadable dip, with toast Credit: Photo by Paul Green; from ‘Lucio’s Ligurian Kitchen’ by Lucio Galletto and David Dale, Allen and Unwin
3 more ways with broad beans (by Robin Powell) Broad bean dip Double peel a kilo of broad beans, and put them in a food processor with a garlic clove, a few leaves of fresh mint, and 100g grated parmesan. Whizz, then add about half a cup of extra virgin olive oil to create a paste. Season with salt to taste, and serve on bruschetta.
Sauteed baby beans Cook some chopped garlic and spring onion in oil over a low heat with a few handfuls of baby broad beans for a few minutes. Add a splash of water, salt pepper and fresh thyme, and continue cooking slowly until the water has almost evaporated. Serve with barbecued lamb.
Quick braised beans Melt a sliced onion in olive oil over a low heat for about 15 minutes. Blanch a kilo of broad beans and 250 g of peas, then drain and add to the onion. Stir through a handful of chopped mint and serve with roast chicken.
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