Ingredients
1 lb fresh broad bean, or
frozen broad bean
2 tablespoons olive oil
1/2 cup crusty fresh breadcrumb
2 teaspoons lemon zest
1 garlic clove
2 tablespoons parmesan cheese, grated
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Premium German stovetop pressure cooker — spring-valve precision
5-ply bonded stainless — searing, fond development, deglazing
Electric pressure cooker for stocks, beans, braising, sterilization
Record your recipes and experiments — organized cooking journal
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Cook the beans in boiling salted water until just tender. Drain, plunge into cold water to stop the cooking. Drain again. Remove and discard outer shell from beans. To make the pangrattato: Heat 1 tablespoon of olive oil in a skillet over medium heat, add bread crumbs and cook, stirring occasionally, until breadcrumbs are golden. Add lemon zest and garlic and stir to combine. Remove from heat and set aside. Wipe skillet clean. Heat the remaining olive oil in the skillet over medium heat, add the beans and toss until warmed through. Season with salt and pepper and place in a serving bowl. Sprinkle with Parmesan and the pangrattato.