Photography by David Loftus
crostini - pea and broad bean purée with pecorino
In a pestle and mortar or a food processor, smash up a small handful of mint leaves with 2 good handfuls of freshly podded peas and broad beans until they look like mushy peas. Add a large handful of freshly grated pecorino or Parmesan, then loosen with a couple of good lugs of extra virgin olive oil and balance the flavours with a little lemon juice, salt and pepper. Smear this over each of your hot crostini and finish with some grated pecorino or Parmesan and a little mint – genius!
Comments
wendy [Visitor]
Tue 15 Jul 2008 @ 14:52
Fabulous for us vegetarians!!!
More veggie recipes please Jamie!
More veggie recipes please Jamie!
eva andrea [Visitor]
Wed 23 Jul 2008 @ 13:52
Crostini with the bean peree is just fabulous. Everyone loves it!! IIt is a good starter, when you have some girls over for dinner..
I replaced the broad beans with spinach. it also morkes fantastic.
thank you for the recipe
eva, denmark
I replaced the broad beans with spinach. it also morkes fantastic.
thank you for the recipe
eva, denmark
sharon [Visitor]
Fri 25 Jul 2008 @ 21:13
was so inspired by the recipe on the show that the following day, i went down to the farmer's market and bought a brown lunch bagful of sweet english peas! i used only the peas and not the broad beans and it was fantastic. grilled up some crostini, smeared it with some green garlic, and topped it with the pea mash, and some fresh mozzarella. added some lemon/olive-oil drizzled arugula, and it was a perfect light lunch. i will serve it as hors d'oeurves at my next party.
thanks so much!!
(would be great to be able to attach the photo of it...)
thanks so much!!
(would be great to be able to attach the photo of it...)
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