Scafata (broad bean bruschette)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 800 | grams | Fresh; shelled broad beans |
| 150 | grams | Pancetta or salted cheek of pork; roughly chopped |
| 1 | small | Onion; chopped |
| 1 | cup | Tomato passata |
| Olive oil | ||
| Croutons | ||
| Salt and pepper | ||
Directions
Fry the onion with the pancetta in the olive oil, until lightly coloured.
Add the broad beans, passata, salt and pepper and add a little water if necessary.
Cover and cook slowly until the broad beans are tender, and the juice absorbed. Serve with olive oil croutons.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.