dinsdag 28 juni 2011
In Spain and Greece it’s a very common snack in springtime, when the first broad beans are picked.
I like it because of the bright color and the bite it gets from a little salt that is sprinkled on top.
So go ahead, peel those beans, cook them 2 or 3 minutes, rinse and cool them in ice water. Then… peel again or double dop as we call it here and see those beauties come out of their grey skins. Serve them on a nice plate and sprinkle with some Maldon salt.
Very good with some home made chilled limoncello.