Broad Bean and Pancetta Puree

Rammakin

Makes 4 Ramekins
Prep Time 10 mins
Cooking Time 20 mins
Ingredients

  • 737g/26oz Organic Broad beans
  • Large potato 387g/14oz approx
  • 1 Tbsp extra virgin olive oil
  • 1 Garlic clove, crushed
  • 78g/2.75oz Chopped pancetta or organic bacon
  • 70g/2.5oz Organic Parmesan cheese, grated

Method

  • I cooked the beans and potatoes in the morning to save time later, if you’re ready to cook the puree don’t plunge into cold water
  • Pod the broad beans and cook in boiling water for 5 minutes
  • Drain and plunge into cold water to halt the cooking
  • When cool enough to handle, use your nail to split the outer case and squeeze the bean, the dark green inner bean will pop out
  • Put in a dish and leave to one side
  • Peel the potato and cut into small chunks
  • Cook in boiling water until al dente
  • Drain and plunge into cold water
  • Fry the pancetta in a non stick pan, until crispy, drain off any excess fat
  • When you’re ready to cook, mash the beans and potato together
  • Stir in the crushed garlic, olive oil, pancetta and most of the cheese, leave a little to sprinkle on top
  • Divide the mixture between the ramekins
  • Sprinkle the remaining cheese on top
  • Bake in a hot oven Gas mark7/220°C/425°F for approx 20 minutes, until cheese has browned

Equipment

  • Small saucepan
  • Frying pan or wok
  • 4 Ramekins

Shopping List

  • 737g/26oz Organic Broad beans
  • Large potato 387g/14oz approx
  • 1 Tbsp extra virgin olive oil
  • 1 Garlic clove
  • 78g/2.75oz Chopped pancetta or bacon
  • 70g/2.5oz Parmesan cheese
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