An inviting side dish prepared with one of Elban cuisine's most traditional ingredients, the broad bean, protagonist of the island's peasant dishes.
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INGREDIENTS |
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Fresh broad beans |
1 |
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kg |
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Shallots |
2 |
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n° |
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Pecorino cheese |
100 |
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g |
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Eggs |
2 |
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n° |
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Mint |
1 |
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sprig |
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Parsley |
1 |
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sprig |
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Flour |
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to taste |
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Oil |
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to taste |
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Salt |
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to taste |
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Pepper |
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to taste |
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PREPARATION |
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| 1. |
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Peel and wash the beans. In a pan, bring some water to the boil and immerse the beans and chopped shallot in it, together with part of the mint and the parsley. Allow to cook for about 30 minutes. |
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| 2. |
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Drain, keep aside one ladle of the cooking water then blend everything carefully. |
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| 3. |
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Grate the fresh pecorino (or blend in the mixer), then add to the bean pure. |
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| 4. |
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Add the eggs, the rest of the mint and the chopped parsley and mix well, adding the ladle of cooking water. Season. |
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| 5. |
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Form the mixture into patties and cover with flour. In a frying pan, warm the oil and fry the patties in it until golden in colour. Serve the patties hot. |
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For this flavourful and spicy menu, we suggest a medium-bodied red wine such as a Solopaca or a Chianti. |
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