This week the I heart Cooking Clubs is looking for dishes with with a Mediterranean flair or ingredient.
It is summer and the offer of seasonal vegetables at the weekly market is exploding. Except on Sunday there is every day a weekly market anywhere in Kiel.
I bought some broad beans
and with Spanish Ham and Spanish Olive Oil
these wonderful beans went Mediterranean
Broad beans and Spanish ham
Broad beans and Spanish ham
YIELD: serves two as a part of lunch
A recipe from Nigel Slater for broad beans and Spanish ham
INGREDIENTS:
- 500 grams broad beans in their pods, about 125 grams podded and skinned
- 50 grams Spanish ham, thinly sliced
DRESSING
- 1/2 tablespoon sherry vinegar
- 1/4 teaspoon Dijon mustard
- 1,5 tablespoons olive oil, I used Spanish
- 1 tablespoon parlsey leaves, chopped
- 1 small pinch salt
- a few grinds of pepper
SOURCE
 *
modified by Ulrike Westphal from
Nigel Slater
Tender Vol. I *
ISBN: 978-0007248490
INSTRUCTIONS
- While you pod the beans bring a pan of water to the boil. Very lightly salt the water and tipn in the beans. Bring the water back to the boil, then turn down the heat so that they boil merrily for three or four minutes until they ar tender.
- Pop the beans from their skins, unless they are very young and the size of a fingernail. Place the pieces of ham, which should be in snippets about twice the size of a large postage stamp, on a serving plate.
- Make the dressing by adding salt to the sherry vinegar and letting dissolve. Add a quarter teaspoon of mustard then whisk in the olive oil with a fork. Add the chopped parsley to the dresstin. Lastly add a few grinds of pepper. Toss the beans gently in the dressing and set aside for twenty minutes (they are fine for several hours)
- Scatter the beans over the ham and eat.
total time: 50 minutes
preparation time:15 minutes
cook/baking time: 3 – 4 minutes
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For all other great Mediterranean Magic! Dishes visit the I heart cooking clubs site
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