Broad beans with ricotta and salsa verde.
Generally, my favorite thing to do with broad beans is to boil them up or grill them in their pods and serve as is, or I love them slightly mashed with some olive oil and served on toast.
When they are in their prime they don't need frills or added extras. But for the sake of doing something else. I've gotten really into what iv been calling "fancy dips" things to dip crackers or bread into that aren't one dimensional in a bowl. But are layered and have garnishes and different textures. Think hummus swirled on a plate with lots of roasted red onions, some confit garlic, lots of coriander and a tahini drizzle.
- Mixing bowl
- 1 tub of Irish toonsbridge ricotta
- Olive oil
- 1 red onion finely diced
- Red wine vinegar
- Broad beans
- Flat leaf parsley lots ( 2 handful ish)
- Pea shoots
- Firstly take your broad beans out of there pods and you should have the beans in there slightly grey outer pods. Place them in some boiling water and boil for 1-2 min depending on the size.
- Drain and place in some iced water to stop the cooking process and retain the lovely colour.
- Next, peel the second layer off the beans and discard.
- In a mixing bowl make a salsa verde, chop the capers and add them to your bowl followed by the oil, garlic, vinegar, lemon zest and lots and lots of chopped parsley.
- Mix your ricotta with juice of the zested lemon and taste for seasoning.
- Swirl it on your serving dish, followed by your beans and then the salsa verde with lots of pea shoots and some sea salt to finish. Serve with some crackers.