Yields1 Serving
 200 g broad beans, shelled
 2 garlic cloves, finely chopped
 1 chilli pepper (peperoncino), finely chopped
 1 tbsp lemon juice
 1 tbsp extra virgin olive oil
 Few fresh shredded mint leaves
 Salt to taste

Plunge the shelled beans into boiling water, leave for 1 minute and drain. It is now easy to remove the second skin. Heat the oil in a small saucepan, add the chilli and garlic and stir for 1 minute. Now add the beans and barely cover with water. Cook for about 10 minutes until the beans are quite tender. Drain and transfer to a bowl, add the lemon juice, a little oil and the mint leaves, and season with salt. Mix well and mash slightly.


Oil a ring mould from the inside and pack the bean mixture into it. Press well with your hand, unmould onto a plate and refrigerate. Decorate with a sprig of mint and serve with lettuce leaves and maltese water biscuits (galletti)

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