Broad Beans with Anchovies

Simple ingredients, easy preparation: authentic Italian culinary tradition.

  • Time

    15 minutes

  • Difficulty


  • Course

    Side dishes and salads

  • Italian Region



Servings 4

  • 2 lb broad beans, fresh
  • 2 cloves of garlic
  • 1 pinch marjoram
  • 4 anchovies
  • 4 tablespoons extra virgin olive oil
  • vinegar to taste
  • salt and pepper to taste


10 minutes preparation + 5 minutes cooking

Boil the broad beans in a small quantity of salted water until they are fairly “al dente”.
Meanwhile, prepare a sauce with a chopped mixture of anchovies, garlic, marjoram, vinegar, oil, salt and pepper.

This will be used to dress the broad beans as soon as they have been drained.

There is a variant: Fresh broad beans blanched in boiling salted water and then seasoned with chopped garlic, oil, marjoram, salt and pepper.
Another sauce is based on fresh chopped chives, olive oil, salt and pepper.

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