“This is very close to a dish I had at Petersham Nurseries outside London when Skye Gyngell was the chef (and they’d received a Michelin star). I’d just discovered broad beans and wanted to make a version that guests could eat with their hands as a starter or as part of a buffet. For this version, I adapted Skye’s recipe in A Year in My Kitchen.”
– Kate Wilson
- 50 g broad beans or peas (or a mixture of both), podded
- 8 leaves fresh mint
- 4 T extra virgin olive oil
- 250 g smooth or crumbly ricotta
- 50 g pecorino, grated
- 1 lemon, zested and juiced
- sea salt and freshly ground black pepper, to taste
- 6–8 slices prosciutto
- 1 loaf ciabatta or sourdough, sliced
- 1 clove garlic, halved
1. Preheat the oven to 180°C. Bring a saucepan of well-salted water to the boil and blanch the broad beans and/or peas for 30 seconds until just al dente (and so you can slip the skins off the beans). Rinse in cold water.
2. Finely chop the mint and place in a small bowl with the olive oil
3. Place the ricotta into a bowl and fold in the pecorino, lemon zest, half the juice and a spoonful of the minty oil. Season to taste.
4. Season the beans and peas and mix with the remaining oil, then mash lightly with a fork so they break up a bit.
5. Roast the prosciutto on a baking tray in a single layer for 10 minutes, or until crisp.
6. While prosciutto is crisping, toast the bread, then rub with the garlic clove.
7. Top each slice of toast with the ricotta mixture first, then spoon over the peas or beans and top with a slice of crispy proscuitto. Drizzle over the last of the oil, add more lemon zest, a few mint leaves and a last squeeze of lemon.
Photographs: Jan Ras
Production: Abigail Donnelly and Kate Wilson
Food assistants: Emma Nkunzana and Josh Van Zyl