Name: Broad beans with prosciutto
Yield: Feeds four as a side dish, or as a pasta sauce
Ingredients: 1 cup chicken broth; sea salt and freshly ground black pepper; 1 tbsp finely chopped parsley; 1 kg (2 lb) broad beans; 2 tbsp olive oil; extra virgin olive oil; 2 tbsp finely chopped onion; 4 slices prosciutto, finely chopped

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.