You may also like
Ingredients
- good-size knob of butter
- 1 leek
- two minced garlic cloves
- 6 rashers of prosciutto
- a half cup of chicken stock
- 2 cups of "double peeled" broad beans
- 2 sprigs of thyme
- a bay leaf
- a handful of roughly chopped parsley
- salt
- pepper
Method
Heat a good-size knob of butter in a saucepan and lightly fry a leek, trimmed and cut into thin slices, two minced garlic cloves and 6 rashers of prosciutto (if unavailable, use bacon) cut into thin slices. When the leek has softened, add a half cup of chicken stock and bring to the boil. Add 2 cups of "double peeled" broad beans, 2 sprigs of thyme, a bay leaf and a handful of roughly chopped parsley. Simmer for 8-10 minutes until the beans are tender.
Season with salt and freshly ground pepper and serve as a side dish or as an accompaniment to roast veal or lamb or grilled fish.
