A Pintxo recipe which serves 6 as a starter or side dish from ” Basque” by Jose Pizarro . When you cook broad beans for a long tiome they become very soft and nutty. If you buy the broad beans when they are very young you will not need to double pod the beans, but you can also use frozen broad beans.
Ingredients
- 3 kg broan beans in their pods
- 100 ml olive oil
- 3 medium french shallots finely chopped
- 150 ml dry white wine
- 750 ml vegetable stock
- 6 free range eggs
- 150 g Pecorino, Roncal or Idiazabel cheese shaved
- a small handful finely chopped fresh flat leaf parsley
- freshly ground black pepper
- extra virgin olive oil to drizzle
Servings:
Instructions
- Pot the broadbeans. In a saucepan heat the oil over a medium heat. Add the shallots and cook for 10 minutes until lightly golden and soft. Add the broad beans and mix together well, cooking for another 5 minutes.
- Add the wine and bubble for a minute or two to reduce the alcohol. Add two thirds of the stock , cover and cook for a further 30 minutes, adding more stock if the broad beans start to get too dry.
- Meanwhile, poach the eggs in a medium saucepan of salted simmering water for 3 minutes or until just cooked and ready to serve.
- Spoon the beans into six warmed bowls , top with a poached egg and scatter with the cheese, parsley, black pepper and a drizzle of extra virgin olive oil.
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