Tuesday, June 10, 2008

Broad Beans and Feta

I love broad beans, when they are young and freshly shelled. Shelling is quite a job, but the delicious smooth, yet crunchy texture, and their slightly bitter taste are fully worth it. They are at their best served with succulent bone ham, but I resisted the temptation to stop by the butcher.

I cooked them for only a few minutes and then tossed crumbled feta and chopped summer savoury into them. I ate them with boiled new potatoes, served with a richly melting knob of butter.

I ate them all by myself. And had a feast!

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