Broad Beans with Peel and Pancetta Veil

Broad Beans with Peel and Pancetta Veil

There's no better way to whet your appetite than with this Broad Beans with Egg starter with a thin slice of bacon. Beans with peel are recommended for people with cholesterol and even more so if they are cooked with Molino de Izcar de Peña de Baena Extra Virgin Olive Oil. Cooking with an excellent oil, in addition to being healthy, will give an exquisite flavor to our dishes. This healthy and easy recipe is very quick to execute, are you up for it?

1. Cut the broad beans into thick pieces (approx. 2 cm).
2. Blanch in boiling salted water and set aside.
3. Chop the spring onion into brunoise (small cubes), and poach in Molino de Izcar EVOO.
4. Add the broad beans to the poached spring onion and fry until they acquire a slight toasted color.
5. Serve the broad beans with the spring onion on a platter and serve with the slices of Iberian bacon.

Recipe prepared by Restaurante Ermita de la Candelaria, Córdoba.