Here’s a lunch enjoyed in Ancient Rome, crostini with broad beans and pecorino. Broad beans were used in voting, and also a common item on the dinner table.
The Ancient Roman first course, the appetisers or starters gustatio, was made up of small dishes of broad beans, chickpeas, marinated cucumbers and artichokes. I’m slapping my broadbeans on grilled bread with some pecorino cheese. The Romans liked pecorino too.
In this recipe, the beans are double peeled
Broad Beans Crostini
- 1 kilo broad beans double peeled
- 1 medium onion, chopped
- 3 slices thick pancetta
- 1/2 cup stock or water
- salt and pepper
- Cut the pancetta into wide ribbons
- Cook the onion in the oil until it becomes translucent, then add the pancetta strips and cook for 2 to 3 more minutes
- Stir in beans. Season with a little pepper
- Add stock or water and simmer, covered, on low heat for 8 to 10 minutes. Add more water if necessary.
- When the beans are tender, add salt, pepper to taste, ,and cook for a few more minutes uncovered until the last of the liquid has evaporated
- Serve with thin slices of pecorino over the beans