Recipe

Broad beans and prosciutto

Jan 27, 2014 1:00pm
  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Broad beans and prosciutto
  • 500 gram packet frozen broad beans
  • 1 bunch spring (salad) onions
  • 1 tablespoon olive oil
  • 4 slices prosciutto, cut into thin strips
  • 1/3 cup (80ml) chicken stock
  • toasted crusty bread, to serve (optional)
  • black pepper, to season

Method

Broad beans and prosciutto
  • 1
    In a saucepan of boiling, salted water, cook broad beans for 2 minutes. Drain and cool in iced water. Drain again. Remove and discard skins.
  • 2
    Cut green part of onion into 3cm lengths. Trim base of onion bulbs, leaving root attached. Cut each onion in half.
  • 3
    In a large frying pan, heat oil on high. Cook prosciutto for 3-5 minutes, stirring, until crispy. Remove from pan with a slotted spoon. Cook onion bulbs for 5 minutes, until golden.
  • 4
    Add stock and simmer for 5 minutes, until onion is tender and stock is reduced. Stir in broad beans and green onion and cook for 1 minute, until heated through.
  • 5
    Stir through prosciutto and serve on toasted crusty bread with a grinding of black pepper, or as a side dish.

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