CookEat Recipe
Braised Broad Beans with Prosciutto and Lettuce
Fresh broad beans, shelled and peeled, gently stewed with young onion, diced prosciutto and roughly chopped lettuce hearts.
Method
Steps
Step 1
Gather the ingredients: 500 g fresh broad beans after shelling and removing the individual bean skins; 1 small young onion, about 30 g, finely chopped; 50 g prosciutto with some fat, cut into small dice; 2 tablespoons olive oil; 1 small lettuce heart, roughly chopped; About 150 ml prepared meat broth, only as needed; Black pepper and a little salt.
Step 2
Shell the fresh broad beans. Nick the skin of each large bean with a small knife and peel it away, keeping the bright inner bean. Weigh 500 g prepared beans; the amount of pods needed varies considerably. Rinse the lettuce heart and roughly chop it.
Step 3
Warm the olive oil in a saucepan. Add the finely chopped young onion and cook gently for about 4–5 minutes until it begins to colour. Add the diced prosciutto and cook for another 2–3 minutes.
Step 4
Add the peeled beans and pepper, with only a little salt. Stir for 1–2 minutes to coat them in the seasoning. Add the roughly chopped lettuce and a small splash of broth.
Step 5
Cover partly and simmer gently for about 12–20 minutes until the beans are tender and the lettuce has softened. Add more broth only if needed to keep a small amount of cooking juice in the pan. Taste the seasoning and serve hot.
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