Mashed broad beans with escarole and pecorino
Instructions
Boil the beans and blend until obtaining a cream that you will blow up in a pan with a clove of garlic, olive oil and a touch of chilli.
Separately boil the Endive and pass it as the puree.
Arrange the two compounds on a plate and cover with thin slices of pecorino flakes, topped with a green leaf of Endive.
Ingredients and dosing for 4 persons
- 500 g of peeled beans
- Plant 1 of escarole salad
- Pecorino romano cheese
- 1 clove of garlic
- Salt
- 1 toe of chili
- For garnishing:
- Leaf 1 of escarole salad