fave fresche brasate al latte
for 6
3 kg broad beans (podded weight 1.5 kg)
4 tablespoons olive oil
1 whole head spring garlic, divided into cloves, peeled
10 sage leaves, finely sliced
Maldon salt and freshly ground black pepper
150 ml milk
6 slices of sourdough bread
finely grated zest of 1 lemon
extra virgin olive oil
Gently heat the olive oil in a medium, thick-bottomed saucepan with a lid. Add the broad beans and garlic (apart from 1 clove, save it for the bruschetta), and slowly cook together for 10–15 minutes or until they become soft. Add the sage, salt and pepper, and carry on cooking just to allow the sage flavour to penetrate the beans. Pour in the milk, cover the pan and simmer very gently for 20 minutes, or until the beans have absorbed most of the milk. Test for seasoning.
Preheat the grill. Toast the bread on both sides, then rub lightly on one side only with the reserved garlic clove. Spoon the broad beans and some of their juices over each bruschetta. Scatter over the lemon zest, and drizzle over each a generous amount of extra virgin olive oil.