| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Sainsbury1, Sainsbury’s | 4 | servings | |
INGREDIENTS
| 250 | g | Potatoes; cut into small |
| ; pieces (8oz) | ||
| 250 | g | Shelled broad beans; thawed if frozen |
| ; (8oz) | ||
| 4 | tb | Olive oil; up to 5 |
| 1 | Garlic clove; crushed | |
| 75 | g | Pecorino or parmesan cheese; grated (3oz ) |
| Salt and pepper |
INSTRUCTIONS
1. Preheat the oven to Gas Mark 7/220°C/425°F. 2. Cook the potatoes in boiling salted water for 15-20 minutes or until tender, then drain. Cook the beans separately in boiling salted water until tender, then drain. 3. Put the beans and potatoes in a bowl, add the oil, garlic and three-quarters of the cheese, and mash well together. 4. Season with salt and pepper, stir well and spoon into four ramekin dishes. Sprinkle with the remaining cheese and bake in the oven for 10-15 minutes or until the cheese is browned and bubbling. Serve immediately. Converted by MC_Buster. NOTES : This pretty, pale green pur.e comes from Puglia and is best baked in individual ovenproof, preferably terracotta, dishes and served straight from the oven. Serve it with bread alongside other vegetable dishes. Converted by MM_Buster v2.0l.
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