slow-cooked broad beans and prosciutto

fave fresche e prosciutto

for 6

3 kg fresh broad beans (podded weight 1.5 kg)

½ head spring garlic, divided into cloves, peeled

6 slices prosciutto (Parma or San Daniele)

extra virgin olive oil

1 tablespoon chopped fresh rosemary leaves

Maldon salt and freshly ground black pepper

Heat 4 tablespoons of the extra virgin olive oil in a large saucepan. Add the rosemary and then the broad beans, and stir to coat the beans with the herbs and oil. Add the garlic cloves, season with salt and pepper, and stir. Pour in just enough water to cover, bring to the boil, then lower the heat and simmer for 15 minutes. If the water evaporates before the broad beans are cooked (they should be soft with the skin shrivelled and a grey colour), add more water in small amounts. As the water evaporates, it is important to stir the beans to prevent them from sticking to the pan.

Tear the prosciutto into 4–5 cm pieces. Lay these over the beans, drizzle with more extra virgin olive oil, cover and remove from the heat; this will merge the flavours of the prosciutto and the beans. Serve at room temperature.