Side dishes and salads
- 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.