Broad beans and spring onions
Instructions
Put on the heat the beans with olive oil, shallots, parsley, half tops of fennel, pepper powder and beans, salt and water and bring to a boil.
Lower the flame and cook for 50 '.
Just before removing from heat add lemon juice and remaining parsley.
Ingredients and dosing for 4 persons
- 400 g of already shelled broad beans
- 2 fresh cut onions lengthwise
- 3 tablespoons of chopped parsley
- 1/2 tablespoon of fresh chopped fennel tops
- 4 grains pepper
- 1/2 lemon (juice)
- 10 cl of olive oil
- 15 cl of water
- Pepper powder
- Salt