Whether served for breakfast, as a snack or light meal, this bruschetta is easy to prepare and rich in flavour and texture. Crunchy, toasted bread and new, soft broad beans are accompanied by shavings of sharp pecorino, an anointing of olive oil and finished off with salty pancetta. If using frozen broad beans, defrost them first. Slip the skins off the beans and place them in a bowl.
200g fresh or frozen baby broad beans
½ red chilli, sliced
1 small brown onion, roughly chopped
100g pancetta, cut into thin short strips
60ml olive oil
½ loaf sourdough bread
1 garlic clove, halved
extra-virgin olive oil for drizzling
shaved pecorino to serve
Blanch the broad beans for 5 minutes in boiling salted water and drain.
In a frying pan over medium heat, sauté the chilli, onion and pancetta in 2 tablespoons of the olive oil for 5 minutes.
Meanwhile, heat a chargrill pan over high heat or a barbecue to high, and brush it lightly with the remaining olive oil.
Slice the bread into six thick slices and place it on the preheated chargrill pan or barbecue. Leave the bread undisturbed for a few minutes, until it is golden and there are griddle marks on it. Turn and cook the other sides. Once the bread is toasted, rub the garlic vigorously over both sides of the bruschetta. Place one slice of bruschetta on each plate, and top with some of the blanched broad beans and sautéed pancetta mixture.
Season to taste and drizzle a little extra-virgin olive oil over each piece. Top with the shaved pecorino and serve.
This is an edited extract from Cooked: Food for Friends published by Hardie Grant, $24.99, available in stores nationally.
Recipe: Luca Lorusso and Vivienne Polak, Sharing Puglia / Photograph: Alicia Taylor