Mashed broad beans with escarole and pecorino romano
Instructions
Put the beans to soak in cold water, bring the water to a boil and boil, covered container, for about 1 hour and a half.
When will ben keep drain, rinse under running water and put them in collecting the puree in a bowl.
In a pan take 2 tablespoons of olive oil heating with 1 clove of garlic and a touch of chilli.
When garlic is colorful and delete you blast the mashed beans.
Apart boil for 15 minutes the Endive and ripassatela with 2 tablespoons of olive oil, 1 clove of garlic and chilli.
Arrange the two compounds on a serving platter and cover with thin slices of pecorino flakes topped with a green leaf of Endive.
Ingredients and dosing for 4 persons
- 500 g of fave grainy
- 1 head of escarole salad
- Pecorino romano cheese
- 2 cloves of garlic
- 4 tablespoons of olive oil extra virgin
- Salt
- Hot pepper