A couple of years ago we made a lovely French dish with our home grown broad beans – they are briefly simmered in stock and wine with peas and lettuce. It is such a gorgeously gentle, green and fresh dish.
Ottolenghi, in his book Plenty More, has a similar recipe, sans the wine, and where the ingredients are cooked for substantially longer than our dish. He serves it with gorgeous, buttery, parmesan rice, a delicious accompaniment.
I feel that the cooking times in Ottolenghi’s recipe are far too long, and have reduced them accordingly. I have also added a little verjuice to the dish, as I miss the tang of the wine in the French recipe. But the play of the vegetables against the buttery parmesan rice is quite amazing. Usually I recommend reducing the quantities of Ottolenghi’s recipes, they are always ample, but this one makes enough for 4 people – however, if you think you might want seconds (and you will), make a larger quantity.
It is Ottolenghi Cook the Books day on the blog – one of two days per month where we publish all the latest posts of recipes we have tried in our project of cooking from Ottolenghi books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.
Similar dishes include Pea Croquettes with Mint Sauce, French Braised Lettuce, Broad Beans and Peas, Leeks and Carrots a la Grecque, and Green Beans Braised in Tomatoes and Olive Oil.
Browse all of our Broad Bean recipes and all of our Pea dishes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Late Autumn recipes.
We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.
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