The Bazzana is an old country recipe, very simple, using one of the first spring vegetables: broad beans.
When the pods are still small, the broad bean is tender and sweet, very good to eat raw, perhaps with a piece of cheese; in a few days, though, the pods become enlarged, and the broad bean becomes hard and change of flavor. Here, then, that you begin to cook.
Starting from the basic recipe, prepared by my husband, I have developed the hardpan, which may serve as a tasty appetizer.
Preparation: 20 minutes
Cooking time: 25 minutes
Preparation for: 4 people
400 g of shelled broad beans
4 tablespoons of Extra virgin olive oil Colline di Romagna PDO
sliced baked bread
250 ml of water
Chop the onions and cook them in Extra virgin olive oil Colline di Romagna PDO on low heat, for about 10 or 15 minutes. Add us to patiently private broad beans their outer skins, cover flush with water, add salt and cook with the lid half-closed, as long as the broad beans becomes soft and just it begins to discard; they must still remain quite intact.
This is the “bazzana”.
Distribute it on homemade bread slices, sprinkle with pecorino cheese flakes and sprinkle with plenty of freshly ground black pepper. Place in the oven until the cheese melts and bread is crisp. Serve hot.
Enjoy your meal and have fun with this Emilia Romagna dish!
This recipe was created and shared on ITALIAN FOOD SECRETS by: Roberta Marcelli
Author of the blog: Dolci Evasioni
Here you will find the original recipe: http://goo.gl/1VC4Dl
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