Hooray for broad beans!
There‘s so many reasons to love broad beans, and now is the time to enjoy them raw. At the start of the season, when the podded beans are still small and sweet (no bigger than your thumb nail), they can bring great texture and a real ‚spring freshness‘ to your table.
Sardinians serve them simply with a chunk of good pecorino, often still in their pods so all can benefit from the therapy of podding.
In their raw state, broad beans seem well suited to cured things. From cured meats such as bresaola, cecina (Spanish smoked beef), jamon and proscuitto to raw shredded salt cod. Just coat them in your best olive oil, some sea salt and make the most of them while they‘re so so good.
Davo at Leila’s