Читать книгу The Big Book of Wheat-Free Cooking: Includes Gluten-Free, Dairy-Free, and Reduced Fat Recipes - Antoinette Savill, Antoinette Savill - Страница 40

You may think it is such a bore to peel the beans but it really is worth it, not only are they sweet and tender but they are a lovely, cheerful bright green. This dish is ideal for lunch al fresco, or as an appetizer.

Serves 2

255g/9oz frozen or fresh baby broad (fava) beans

2 garlic cloves, crushed

Sea salt and freshly ground black pepper

2 tablespoons cold pressed extra virgin olive oil, plus plenty extra for sprinkling

7g/¼oz coarsely chopped flat-leaf parsley

15g/½oz fresh basil leaves, shredded

2 white wheat-free bread rolls*, refreshed according to instructions on the packet, tops sliced off and discarded or I small wheat-free baguette*, refreshed according to the instructions on the packet, and then halved horizontally (see here for stockist)

Juice of ½ a lemon

Cook the broad (fava) beans in boiling water for about 3 minutes and drain. Once they are cool enough to handle, pop them from their skins. Discard the skins and put the beans into a small pan.

Add the garlic, salt and pepper and the 2 tablespoons of olive oil. Gently stew the beans for about 5 minutes, add the herbs and cook for another 3 minutes.

Place the prepared bread on to two plates and spoon the beans and oil over each one. Squeeze over the lemon juice, drizzle with plenty of extra virgin olive oil, so that the bread absorbs it, and then sprinkle with pepper and serve.