Braised broad beans in milk

Prep Time: 25
Servings: 6
Cooking Time: 20
  • 3.00kg - fresh broad beans (about 1,5kg once shelled)
  • 150.00ml - milk
  • 60.00ml - olive oil
  • 10.00 - sage leaves, finely chopped
  • 100.00ml - extra olive oil
  • 1.00 - head of garlic, separated into cloves and peeled
  • 5.00ml - freshly ground black pepper, to taste
  • 1.00lemon - zest of one lemon
  • 12.00 - bruschetta (refer to step 3)
1. Shell and skin the broad beans. Heat the olive oil in a heavy-based saucepan and stir in the broad beans and garlic cloves. Stir-fry for 10-15 minutes over a medium heat or until the beans start to soften.

2. Add the sage and black pepper to taste. Stir-fry until the beans absorb the flavour of the sage. Add the milk and cover with a lid. Allow to simmer for 20 minutes or until the beans have absorbed most of the milk.

3. Prepare the bruschetta: Cut sourdough bread, ciabatta or a French loaf into slices, place on a baking tray and toast under a preheated grill or in a griddle pan. Rub a peeled garlic clove over one toasted side of the bread and drizzle a little olive oil on top.

4. Serve the soft broad beans on the bruschetta and sprinkle lemon zest on top. Drizzle more olive oil over and serve immediately.

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