Coriander-marinated broad beans

Lisboeta features the most delicious recipes for dishes from the city of light, Lisbon. The recipe for favas de coentrada, coriander-marinated broad beans, is one of them.

Young broad beans, favas, are light, brightly coloured and delicious in this spring salad. Especially with grilled fish on the side.

Method

Place the egg in a pan of cold salted water and bring it to a vigorous boil. Remove the pan from the heat and leave the egg covered in the pan for ten minutes. It should be hard-boiled, with a slightly creamy but set yolk. Remove it from the pan and place it in iced water to stop the cooking process. Peel the cooled egg, cut it in half and scoop the yolk out of the white. Finely grate the yolk and white separately and set them aside.

Preheat the oven to 220°C. Place the bread on a baking tray and drizzle both sides with olive oil. Toast the bread in the oven until golden brown and crisp, let it cool and crumble it roughly.

Separate the large broad beans from the small ones. Double-pod the large beans (if necessary, dip them in boiling water for 30 seconds and then immediately in iced water to make them easier to pod). Pound the shallot, garlic and coriander stems into a paste and season it with salt and pepper.

Heat the 2 tbsp olive oil in a frying pan over medium heat and sauté the shallot-coriander paste until golden. Add half of the lemon juice. Reduce the heat and let the paste simmer gently until the shallot and garlic are soft. Add all the broad beans and stir well. Remove the pan from the heat and add a splash of vinegar. Then add the coriander leaves, lemon zest and breadcrumbs, drizzle with some olive oil and sprinkle the grated egg yolk and white over the top.

Lisboeta
Nuno Mendes
Veltman Uitgevers
€30,-