Broad bean and pecorino cream with radishes
The classic Roman spring pairing turned into a dip.
Open in the appPer serving
- Calories
- 166 kcal
- Protein
- 9.1 g
- Carbohydrates
- 14.6 g
- Fat
- 8.4 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Broad beans100 g
- Pecorino10 g
- Extra virgin olive oil1 teaspoon
- Mint2 g
- Radishes80 g
- Black pepperto taste
Contains: lactose,
In season: April – June
Method
- Bring a small pan of water to the boil and set a bowl of cold water beside it.
- Blanch the broad beans for 3 minutes, until the skins wrinkle, then cool them in the cold water and pop them out of their skins between your fingers.
- Blend them with the grated pecorino, oil, mint leaves and black pepper until smooth; the pecorino is salty enough, so no salt is needed.
- Wash, trim and halve the radishes; serve with the cream.
This recipe, sized for you
In skish every dish is scaled to your calories and goes straight onto your shopping list.