Pan-fried Broad Beans

The recipe for pan-fried broad beans is simple and tasty, a perfect dish to enjoy in the spring season when broad beans are fresh and tender. Here’s how to prepare them:

Ingredients

• 500g of fresh, shelled broad beans
• 2-3 tablespoons of extra virgin olive oil
• 1 clove of garlic
• Salt to taste
• Black pepper to taste (optional)
• A handful of fresh mint leaves (optional)

Preparation

1. Begin by shelling the broad beans, removing the outer skin.
2. Take a large pan and heat the extra virgin olive oil over medium heat.
3. Add the garlic clove and let it lightly brown to flavor the oil, then remove it.
4. Add the shelled broad beans to the pan and cook for about 10-15 minutes, stirring occasionally. If necessary, add a little water to prevent sticking.
5. Season with salt and, if you like, add a grind of black pepper.
6. At the end of cooking, if you wish, you can add some chopped fresh mint leaves to give an extra touch of freshness to the dish.
7. Serve the broad beans hot or at room temperature, as a side or as a light and healthy main dish.

As an Italian twist for a richer and more flavorful dish, you can add cubed pancetta to the pan, sautéing it along with the beans, or garnish with fresh pecorino cheese flakes before serving.

Fun Fact

Broad beans are legumes rich in proteins and fibers, as well as minerals such as phosphorus, iron, and potassium. In Italy, especially in Roman cuisine, they are the main ingredient in many traditional dishes, often paired with slices of pecorino cheese for a perfect “maridaggio,” which is the pairing between food and wine, in this case, from a more “gastronomic” perspective.