Broad Bean Sauce (in Liguria called Nolvadex online marò), is made with fresh broad beans, olive oil, garlic and grated cheese. This is a typical spring recipe, originally born to make stale bread tastier. I used it to dress pasta and to season grilled meat… and it definitely conquered me. I made a couple of adjustment to the originale recipe: I added a handful of pine nuts, like in pesto sauce, and I used mixer to blend the sauce, as broad beans tend to be a bit hard to pound, as I’m not very strong 😉
The week dedicated to regional recipes is coming to an end. I hope you enjoyed this virtual gastronomic tour… But that’s not all, I’m posting a new recipe in a while…
Ingredients for 4 servings:
Preparation Time: 30 min.
Total Time: 30 min.
Shell fresh broad beans, and put them in a bowl.
Get ready pecorino, garlic, mint, and pine nuts.
Put in a mortar or a mixer all the ingredient, and start to blend, while slowly adding oil.
Blend till getting a smooth and creamy sauce, and season to taste.
You can use your Broad Bean Sauce to dress pasta, or to serve meat dishes, or spread on some bread… or store it for a couple of days in the fridge, with some extra oil added on the top, in a bowl covered with some plastic wrap.
Nessuna ricetta simile a Broad Bean Sauce.All Recipes, recipe by Flavia Imperatore
There are no comments yet for this recipe