This Piadina con fave is a beautiful way of using up delicious broad beans whilst they are in season.
Ingredients:
- 1kg broad beans, in pods
- 1 small bunch of spring onions, trimmed, finely chopped
- 100g Quartirolo Lombardo cheese
- 4 tbsp extra-virgin olive oil
- flat breads, for serving
- salt and freshly ground black pepper
Method:
- Pod the beans and boil them for 5-7 minutes, then drain. If the beans are larger than your thumb, let them cool and then pinch them out of their skins.
- Next, add the spring onions to the broad beans, then crumble in the cheese. Dress with extra-virgin olive oil and season well. Stir everything together.
- To serve, simply place the flat bread on a hot griddle or in an oven for a few minutes. Once hot, remove, place on a serving plate and cover with the broad bean mixture. Serve hot or cold, with extra-virgin olive oil if you think it needs it.
Tip:
This bruschetta topping is excellent served on spianata bread, which is a typical flat bread from Sardinia. However, if you can’t get hold of this, use a good-quality pitta bread instead. Quartirolo Lombardo cheese is a sharp, crumbly cheese produced in Lombardy. It’s available in Italian delis, but if you can’t find it, use feta cheese instead, which is very similar both in texture and taste.