1/2 kg of broad beans
1/2 cup (chopped) of olive oil
Lime juice from 1 lime
3 cloves of garlic, minced
2 tablespoons of chopped fresh parsley
1 tablespoon of chopped fresh oregano
2 tablespoons of lime zest
1/4 cup (chopped) of sun-dried tomatoes
1/4 cup (chopped) of crispy bacon
Salt, black pepper, and shredded Parmesan cheese to taste
Fresh green leaves to taste
1/2 kg of broad beans
1/2 cup (chopped) of olive oil
Lime juice from 1 lime
3 cloves of garlic, minced
2 tablespoons of chopped fresh parsley
1 tablespoon of chopped fresh oregano
2 tablespoons of lime zest
1/4 cup (chopped) of sun-dried tomatoes
1/4 cup (chopped) of crispy bacon
Salt, black pepper, and shredded Parmesan cheese to taste
Fresh green leaves to taste
Cook the broad beans in boiling water until they start to release their skins
and are tender
Remove the skins and reserve
Mix together the olive oil, lime juice, garlic, parsley, oregano, lime zest, and sun-dried tomatoes
Add the still-warm broad beans and stir gently
Let it rest for an hour
Season with salt and pepper to taste and reserve
Fry
the bacon in its own fat until crispy
Wash the fresh green leaves, dry them, and cut them into thin strips
Arrange on a platter and add the broad beans
Garnish with shredded Parmesan cheese.
