2 kg (4 1/2 lb) broad bean (fava bean)s, shelled
1 1/4 cup (1/2 pint) 300 ml double (heavy) cream
90 g (3 oz) 1/2 cup grated fontina cheese
salt and pepper
1 1/4 cup (1/2 pint) 300 ml double (heavy) cream
90 g (3 oz) 1/2 cup grated fontina cheese
salt and pepper
method
1. Blanch the beans for 1 minute in a saucepan of boiling, salted water.
2. Drain and rinse under cold water to keep them green.
3. Pour back into the saucepan and add the cream.
4. Cook, covered, over a low heat for about 10 minutes until tender.
5. Add half the cheese and pepper to taste and mix gently.
6. Arrange the beans on a platter, sprinkle with the remaining cheese and serve.
2. Drain and rinse under cold water to keep them green.
3. Pour back into the saucepan and add the cream.
4. Cook, covered, over a low heat for about 10 minutes until tender.
5. Add half the cheese and pepper to taste and mix gently.
6. Arrange the beans on a platter, sprinkle with the remaining cheese and serve.
serving amount
serves 6
rate this recipe
9.2
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