The French philosopher Montaigne wrote in his 1580 “Journal de voyage en Italie” that “Throughout Italy they give you raw beans, peas, green almonds, and leave the artichokes almost raw”.
When the vegetables are of excellent quality and fresh, there is nothing better than eating them raw!
Shelling beans then becomes almost a post-prandial pastime in the hot Roman springs.
This bruschetta is a delicious and very easy opener.

Aunt Silvana's broad bean bruschetta

  • Preparation time: 30 minutes
  • Ingredients for 6-8 servings
  • Difficulty: Easy recipe

  • Ingredients
  • 1 lb. (400 g) of fava shelled beans
  • 1 fresh onion
  • 4 oz (100 g) of prosciutto
  • Extra virgin olive oil to taste
  • Salt and pepper to taste
  • 4 slices of homemade bread
  1. Instructions
  2. In a saucepan with boiling water, boil the broad beans for one minute. Drain them and put them in a bowl with water and ice. Remove the skin from all the beans and set them aside.
  3. In a pan, fry the onion and prosciutto with some oil. Add the beans and cook for a couple of minutes. Season with salt and pepper.
  4. Toast the homemade bread. Put some of the bean mixture on top.
  5. Pour in very little raw oil and serve.

Tips to ensure the success of the dish:

  • The onion and the ham should be placed in the pan while still cold.
  • If you want, you can add a pecorino cream. Using a tablespoon, gradually add boiling water to the grated pecorino cheese until it becomes creamy.

 Aunt Silvana with Uncle Sandro