Servings:
4
Prep time:
20
Cooking time:
20
INGREDIENTS
- -600g broad beans
- -2 agretti sprigs
- -2 spring onions
- -2 cloves of garlic
- -1 sprig of water mint
- -3 tablespoons sesame seeds
- -2 tablespoons tahini sauce
- -1 tablespoon lemon juice
- -extra virgin olive oil
- -salt
INSTRUCTIONS
- Peel the agretti and boil them for 5 minutes in slightly salted water, then drain them and let them cool down fast to stop the cooking process.
- Boil, separately, the broad beans for 5 minutes, drain and keep the water. Let them cool down and peel them.
- In a mixer, combine half of the beans, one clove of garlic, the tahini, the lemon juice, a handful of water mint leaves, one tablespoon oil, a pinch of salt and 2-3 tablespoons of cooking water. Blend until smooth.
- Sauté the agretti in a pan for 5-6 minutes with a clove of garlic, 2 tablespoons oil and a pinch of salt.
- Sauté the spring onion in a pan with 1-2 tablespoons oil, then add the remaining beans, add salt and sauté for 5 minutes.
- Place the side directly into the serving plates. With the agretti, create a sort of nest and place in the middle a spoonful of broad bean puree. Complete, then, with the sautée beans, a sprinkle of toasted sesame seeds and some mint leaves.
