Sun dried tomatoes with pecorino & broad beans

Method

1. Peel the broad beans and boil them in loads of salted water. 
2. Once ready, blend the beans with a small part of the vegetable broth, salt and pepper, until you obtain a smooth cream.
3. Serve the Zero Olio® Garden Scent Sundried Tomatoes with the broad beans cream and flakes of aged pecorino cheese.

Chef's tip

Serve with some leaves of torn fresh basil. 

Serving suggestion

Serve as an appetiser or as a side dish together with salads, some homemade bread and/or further little snacks of your taste.

Wine selection

Rosato Salento IGT

Family tip

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Dish history

What a great mix of typical Italian products!! This recipe couldn't be more representative of the culinary culture of this country. Broad beans have been long described as 'the poor man's meat' because of their high protein and iron content. Their use in cooking is widespread, especially in the south of Italy and they can be found fresh in spring until late June, or dried all year long. Sundried tomatoes also originate from the smart thinking of the farmers, who had to find a way to preserve the produce for colder seasons. Last but not least, Pecorino Romano is a P.D.O. (Protected Denomination of Origin) product made from sheep's milk, mostly produced in Sardinia. Enjoy this all-conquering green, white and red combination!