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.
Photo: ‘Lucio’s Ligurian Kitchen’, Allen and Unwin
What you need:
2 kg fresh broad beans
half bunch flat-leaf parsley, leaves picked
4 egg yolks
400ml single cream
10 g grated pecorino cheese
30 g goat’s cheese
What to do:
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.
* substitute basil for the parsley
* serve in the ramekins as a spreadable dip, with toast
Text: Robin Powell