Last weekend we invited our dear Italian friends for a dinner. I have to admit, I wanted to impress with non Italian recipes. We were only 6 and I cooked for 10, knowing that leftovers could be used in another version.
The buffet will be explained in other blog posts. Our dinner tonight is a quiche made of broad beans dip.
Parboil 450 grams of frozen broad beans for 4 mins. Drain and rinse with cold water.
Put the beans in a blender with 1 garlic clove. Blend. Add 300 grams of fresh ricotta, the zeste and juice of 1 lemon, 20 grams of chopped fresh dill, 3 chopped spring onions and a drizzle of olive juice. Taste, add pepper and salt. Store cool. Serve with bread or in combination with other dishes.
More than 3/4 was left because there was much more to taste😉.
Mix the leftover with 2 eggs, 2 table spoons of sauer cream and 30 grams of grated pecorino. Add 3 chopped spring onions, 3 chopped garlic cloves and 1 chopped chili pepper.
Prebake 1 rectangular ready made puff pastry for 10 mins. Cool down. Pour the mixture on the dough.
Bake for 20-30 mins at 180°.
Serve hot, with or without a green salad.
Doc V's Healthy Kitchen 