Insalata di Baccelli is a fresh and seasonal Tuscan recipe. Made with broad beans, often served raw and combined with Pecorino cheese and good quality olive oil, this dish is a familiar sight on Tuscan tables during the warmer months. Light, vibrant and full of flavour, this recipe is typically enjoyed as a starter or side dish and pairs particularly well with grilled meats, making it the perfect addition to meals made at home.
Serves: 2 people
Cooking time: 25 minutes
Ingredients:
1 kg whole braod beans
250 g mature Pecorino Toscano cheese
2–3 slices of Salame Toscano, 1 cm thick
Extra virgin olive oil
Salt to taste
Pepper to taste
Method:
1. Shell the broad beans into a bowl.
2. Cut the Pecorino cheese and salami into 2 cm cubes and add to the peas.
3. Dress with olive oil and salt and pepper to taste and serve.
Serves: 2 people
Cooking time: 25 minutes
Ingredients:
1 kg whole braod beans
250 g mature Pecorino Toscano cheese
2–3 slices of Salame Toscano, 1 cm thick
Extra virgin olive oil
Salt to taste
Pepper to taste
Method:
1. Shell the broad beans into a bowl.
2. Cut the Pecorino cheese and salami into 2 cm cubes and add to the peas.
3. Dress with olive oil and salt and pepper to taste and serve.
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