Broad beans with mint, ricotta and crisp parma ham

Broad beans with mint, ricotta and crisp parma ham

By
From
A Year In My Kitchen
Serves
4

The feeling of this dish is very light and clean. Crispy, paper-thin sheets of Parma ham lend a lovely, slightly salty-sweet contrast to the spring flavours of broad beans, mint and fresh, sweet ricotta. It is ideal for a light lunch, which I would round off with a bowl of fresh apricots and ginger tea!

Ingredients

Quantity Ingredient
500g freshly podded broad beans, (about 1kg in the pod)
sea salt
freshly ground black pepper
small bunch mint, stems removed
75ml extra virgin olive oil, plus extra to drizzle
8 slices parma ham
4 slices good quality bread, (pane toscana or ciabatta)
1 garlic clove, halved
250g fresh ricotta
50g parmesan, freshly grated
1 lemon, finely grated zest and juiced, or to taste

Method

  1. Preheat the oven to 180°C. Place a pot of well salted water on to boil. When it is boiling steadily, add the broad beans and wait for the water to return to the boil. Cook for a further 20 seconds only. Drain the broad beans and quickly refresh in cold water. Drain well, then peel off the pale greenish grey outer layer, to reveal the tender green beans. Set aside.
  2. Finely chop the mint leaves, saving a few whole leaves for garnish. Put the chopped mint into a bowl with 75ml olive oil, stir well and set aside to infuse for 10 minutes.
  3. Season the broad beans with salt and pepper, drizzle with a little of the mint-infused oil and toss to mix.
  4. Lay the Parma ham slices side by side on a baking tray and sprinkle with a little extra virgin olive oil and black pepper. Place in the hot oven and roast for 9–10 minutes or until crisp. In the meantime, toast or grill the bread until golden brown. Rub with the cut garlic clove and drizzle with a little extra virgin olive oil.
  5. Put the ricotta into a bowl and fold in the Parmesan, two-thirds of the lemon zest, half of the lemon juice and a drizzle of the minty oil. Season with salt and pepper. Taste and adjust the flavour if necessary – it should be clean, creamy, fresh and vibrant.
  6. Lay the toast slices on individual plates. Spoon the ricotta mixture on to the toast, then pile the broad beans on top. Arrange the crisp, warm, Parma ham on the salad and scatter over a few mint leaves. Spoon on a little more mint-infused oil, sprinkle with the rest of the lemon zest and squeeze over the last of the lemon juice to serve.
Tags:
seasonal
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