Ingredients for Broad Beans With Pangrattato
- 1 pound fresh broad beans
- 2 tablespoons olive oil, divided
- 1 cup fresh breadcrumbs
- zest of 1 lemon
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- salt, to taste
- freshly ground black pepper, to taste
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How to Make Broad Beans With Pangrattato
- Bring a pot of salted water to a boil. Add 1 pound of broad beans and cook for 5-7 minutes, or until tender but still slightly firm.
- Immediately transfer the beans to a bowl of ice water to stop the cooking process. Drain well.
- Once cool enough to handle, gently rub or peel off the outer skins of the broad beans. Discard skins.
- While the beans are cooling, prepare the pangrattato: Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add 1 cup of breadcrumbs and cook, stirring frequently, until golden brown (about 3-5 minutes).
- Stir in the zest of 1 lemon and 2 cloves of minced garlic. Cook for another minute, then remove from heat.
- In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the prepared broad beans and cook for 2-3 minutes, until heated through.
- Season generously with salt and freshly ground black pepper to taste.
- Transfer the broad beans to a serving bowl. Sprinkle generously with 1/4 cup grated Parmesan cheese and the prepared pangrattato.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
146 g
Sugar
2g
Fat
6g
Carbs
33g
