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Broad bean purée cicchetti

• Ursula Ferrigno

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Serves 6 - 8

Easy

Prep: 10 mins

Cook: 20 mins

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Whip up this Venetian broad bean purée cicchetti for an alternative spread to hummus. It's light and fresh, enhanced with mint and lemon zest

Vegetarian

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Try our broad bean purée cicchetti, then check out our miso chickpeas and avocado on toast, confit garlic with roasted tomatoes on toast and figs on toast with goat's yogurt labneh.

Recipes extracted from Ursula Ferrigno's book Cucina del Veneto (£17, Cucina Cookbooks). Photography: Clare Winfield and Ryland Peters & Small. Recipes are sent by the publisher and not retested by us.

Broad bean purée cicchetti recipe

Ingredients

Nutrition

• 500g podded broad beans

  (defrosted if frozen)

• 2 garlic cloves

  peeled

• 50g crustless white bread

• 2 tbsp milk

• 5 tbsp extra-virgin olive oil

  plus extra for drizzling

To garnish

• mint leaves

• 1 lemon

  zested

Nutrition: (8)

• kcal220
• fat8.7g
• saturates1.3g
• carbs24.1g
• sugars1.9g
• fibre6g
• protein8.5g
• salt0.3g

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Method

• step 1

  Cook the beans and one of the garlic cloves in a pan of simmering water for 5 mins until the beans are tender. Drain, reserving 2 tbsp of the water, and set aside to cool.

• step 2

  Put the bread in a bowl and pour on just enough milk to moisten it. Slip the beans out of their skins and discard – this will give you a really creamy purée. Put the beans, both garlic cloves and the bread with its milk into a food processor. Whizz to a coarse purée, gradually adding the olive oil through the funnel. If the purée is very thick, add a little of the reserved bean cooking liquid. Taste and adjust the seasoning.

• step 3

  Heat the oven to 180C/160C fan/gas 4. Bake the ciabatta slices for 10-12 mins or until crisp and golden. Moisten the slices with a little oil, then serve with the purée, and mint and lemon zest to garnish.

Discover more broad bean recipes.

Authors

Ursula Ferrigno

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