Broad Beans with Pangrattato
Elevate your side dish game with this vibrant recipe for Broad Beans with Pangrattato, a delightful combination of tender broad beans and crunchy, golden breadcrumbs infused with garlic, zesty lemon, and a touch of chili heat. This Italian-inspired creation features a rustic pangrattato—a savory breadcrumb topping made from stale bread—that adds irresistible texture and flavor to the dish. Fresh parsley and optional Parmesan cheese lend a finishing touch, making this recipe as visually stunning as it is delicious. Ready in just 25 minutes, this simple yet sophisticated dish is perfect for casual dinners or elegant entertaining. Serve it warm or at room temperature to highlight its fresh, bright flavors.
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Recipe Information
Ingredients
- 500 grams broad beans (fresh or frozen, shelled)
- 4 tablespoons olive oil
- 2 slices bread (stale, roughly torn into pieces)
- 2 units garlic cloves, finely minced
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon red chili flakes
- to taste salt
- to taste black pepper
- 30 grams Parmesan cheese (optional, grated)
Instructions
Bring a pot of salted water to a boil. Add the broad beans and boil for 2-3 minutes, or until tender. Drain and rinse with cold water to stop cooking. If fresh beans are used, peel off the outer skins to reveal the bright green inner beans.
While the broad beans are cooking, make the pangrattato. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the torn bread pieces and toast until golden and crisp, stirring occasionally, about 3-4 minutes.
Transfer the toasted bread pieces to a food processor and pulse briefly until the texture resembles coarse breadcrumbs. Alternatively, crush them by hand using a rolling pin.
In the same skillet, add the remaining 2 tablespoons of olive oil, minced garlic, and chili flakes. Sauté for 1-2 minutes until fragrant, taking care not to burn the garlic.
Add the prepared breadcrumbs back to the skillet along with the lemon zest, salt, and pepper. Stir until evenly combined and toasted for another minute. Remove from heat and set aside.
In a serving dish, combine the prepared broad beans with the pangrattato mixture. Toss gently to combine.
Sprinkle with fresh parsley and grated Parmesan cheese (if using) just before serving. Serve warm or at room temperature.
Nutrition Facts
Calories |
1250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.6 g | 88% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 3150 mg | 137% | |
| Total Carbohydrate | 114.1 g | 41% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 11.2 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 524 mg | 40% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1874 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
