Broad beans and pecorino with chicory and bread

Ingredients

For 1 serving

• Broad beans150 g
• Pecorino40 g
• Chicory greens200 g
• Garlic1 clove
• Bread50 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose,

In season: April – May

Method

1. Put two small pans of water on to boil. Meanwhile pod the broad beans and trim the chicory of damaged leaves and the base; wash it well.
2. Salt the water once boiling, cook the chicory for 8 minutes, until the stalks are tender, then drain and squeeze it.
3. In the other pan blanch the broad beans for 3 minutes, until bright green and tender; drain and cool them in cold water.
4. Heat the oil in a frying pan over medium heat with the crushed garlic clove for a minute, add the chicory, salt it and sauté for 3 minutes, until well flavoured; discard the garlic and finish with black pepper.
5. Shave the pecorino and serve the broad beans, pecorino and chicory with the bread.