A lovely little something to serve as an entrée or just an appetizer with drinks. You can serve as a dip with baguette….adulterated from jamieoliver.com.
Jamie says “Don’t use frozen peas and broad beans for this because it sort of misses the point. Made with raw peas and sweet fresh broad beans, the whole thing will taste alive and just like summer. Think mown lawns and warm sunny evenings” ….and Prada T bar sandals.
You need for 4 fashionista or 20 models:
500g peas in their pods (about 150g shelled weight)
700g broad beans in their pods (about 250g shelled weight)
a small bunch of fresh mint, leaves picked
sea salt and freshly ground black pepper
extra virgin olive oil
50g finely grated fresh pecorino cheese, plus extra for serving
juice of 1 lemon
4 slices of sourdough bread
1 clove of garlic, unpeeled, cut in half
2 large balls of buffalo mozzarella cheese, torn in half
a handful of pea shoots or rocket or parsely
- Pour a big flute of French champagne.
- Drink it up.
- Slip into your new Marni summer dress.
- Tie up hair and ignore the rain and the frizz.
- Ask George Clooney to pod the peas and broad beans, keeping them separate. They’re not talking to each other.
- This next bit is best done in a pestle and mortar, in batches if necessary. (Jamie says :You can pulse it in a food processor instead, but you won’t end up with the lovely bashed and bruised flavour that makes this dish incredible.)
- Pour another glass of champagne and get bashing.
- So bash up half the mint leaves with the peas and a pinch of salt. Tip: think of ex-boyfriend/ George’s girlfriend and you will be done in no time.
- Add the broad beans a few at a time and crush to a thick green paste.
- Mash in a few tablespoons of extra virgin olive oil to make the paste really gorgeous and spreadable.
- Stir in the pecorino.
- If the mixture is a bit stiff - think George on a good night- then add a little more oil to loosen it.
- Now pour in about three-quarters of the lemon juice - this will bring the whole story together. A love story.
- Have a taste and see what you think. You want the richness of the pecorino - think Chanel- and the oil to balance nicely with the freshness of the peas, beans and mint.- Think Micheal Kors.
- Season with more salt and some pepper if you need to.
- Ok time for another champers
- Toast the bread on both sides.
- Rub each slice twice only (very important) with the cut side of the garlic and top with some smashed peas and half a ball of mozzarella. So chic!
- Accessorise with the pea shoots/rocket, the remaining mint leaves and the reserved small peas and beans with the rest of the lemon juice, olive oil, salt and pepper and scatter this over the crostini.
- Moisterise with a little more olive oil and another grating of pecorino.
- Very delicious!