favette in insalata
Broad bean salad
500g of fresh broad beans
2 cloves of garlic (finely chopped)
Parsley (finely chopped)
1 fresh red chilli (seeds removed and fnely chopped)
Extra virgin olive oil
Place the broad beans in a pan of slightly salty cold water and cook over a low heat for about 40 minutes. Once cooked drain the beans from the water, place in a bowl and allow to cool down. When the broad beans have cooled add the chopped garlic, chilli and parsley and mix together. Dress with olive oil and vinegar (optional) and mix again.
This dish is wonderful served with cold meats or cheeses but can just as easily be enjoyed on its own.