Broad Beans from Tony Bilson's Recipe Book by Tony Bilson
When broad beans are very young, with the flowers still attached, they are best served whole, in their pods. Blanch them in boiling salted water for seven minutes, drain and toss over a medium flam...
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Cooking tools:
- Pot
- Colander
- Stove
- Skillet
- Tongs
- Serving platter
Ingredients
- cold water
- vegetables
- kernel
- beans
- broad beans
- truffle
- butter
- black pepper
- salted water
- olive oil
- flowers
- garlic
- clove
- shellfish
- fish
- kernels
- broad bean kernels
- truffle juice
- fried croutons
- lemon juice
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