Broad Beans with Eggs and Cream

This is an Italian recipes prepare with another typical vegetables of the summer period: the broad beans. Broad beans are an Italian ingredient ideal to prepare many different type of Italian recipes, they can be served simply raw with a drizzle of oil, some black pepper, and the Italian cheese called Caciocavallo that has a spicy taste ideal with the sweet taste of broad beans, or they can be used for delicious side dish or first course. Here I prepare a delicious side dish simply with broad beans, eggs and cream. The preparation time of this recipe is a bit long because, if you use fresh broad beans, you have to clean them one by one, but the cooking time is very short. To reduce the time you can use broad beans already clean, the most important thing in order to obtain an excellent result is to use fresh broad beans.


INGREDIENTS (for 4 – 6 people):
500 g of Broad beans
60 g of Butter
2 Eggs
125 ml of Cream
PREPARATION TIME: 30 minutes

COOKING TIME: 15 minutes

WINE: Castel del Monte bianco Doc (White Wine)

PREPARATION
Prepare the broad beans in this way: remove them from the pod and then remove also the thin skin that covers each broad bean.



Preheat a pan with 30 g of butter, add in it the broad beans and let them cook for about 10 – 15 minutes.



The broad beans are tender legumes that for this reason they don’t need to be cooked for long time, indeed you can eat them also raw. In the meantime mix in a dish the eggs with the cream,



in another pan melt the rest off the butter,



add the mixture of eggs and cream, sprinkle with salt and pepper and let it cook for some minutes.



When the broad beans are ready place them in a platter, pour on them the mixture of eggs and cream and mix all together. You can serve this Italian recipe hot or slightly cold.
This is the result:



BUON APPETITO!