In: All Recipes recipes11 April 2014
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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:

1 kg of broad beans (250 g shelled)
1 clove of garlic
70 g of pecorino
25 g of pine nuts
70 ml Purchase Retin-A without prescription of extra-virgin olive oil
salt generic Retin-A
black pepper

Preparation Time: 30 min.
Total Time: 30 min.

How to make Broad Bean Sauce

Shell fresh broad beans, and put them in a bowl.

pesto di fave 1

Get ready pecorino, garlic, mint, and pine nuts.

pesto di fave 2

Put in a mortar or a mixer all the ingredient, and start to blend, while slowly adding oil.

pesto di fave 3

Blend till getting a smooth and creamy sauce, and season to taste.

pesto di fave 4

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.

pesto di fave

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