Broad beans with prosciutto

Preparation info
  • Feeds

    four

    as a side dish
    • Difficulty

      Easy

Appears in
Old Food

By Jill Dupleix

Published 1998

  • About

Known as ‘the meat of the poor’, broad beans are now the vegetable of the rich, double-shelled and gleaming green in their nakedness. I generally prefer them clothed because I love the flavour of the skin as much as the nutty bean itself, and because there is only so much peeling I can handle. Make your own choice with this recipe, which links them sympathetically with prosciutto and sweet onion.

Ingredients

Method