Today I think I may have found something that is even more unphotogenic than I am: this dish. I apologise for the silly faces posing with it but I felt compelled to add something to distract from the ugliness of the peas.
Yet, if you leave aesthetic questions aside, it is in fact quite a nice side dish! Yes, my version is quite similar to what the Brits call mushy peas, since I had to modify the recipe (from another Italian cooking magazine “Cucina Moderna”) a bit and use frozen peas as broad beans were not yet available in Helsinki this spring. However, even if you have to resort to peas as I did, a hefty dose of pecorino will still guarantee that this culinaristic journey will take you to a cena italiana rather than a Sunday roast!
Broad Beans with Pecorino
1 kg shelled broad beans (about 3 kg with the pod)
2 garlic cloves
60 g pecorino
Cook the beans in a good amount of salted water for 15 minutes and drain them. Head some olive oil in a frying pan and add the crushed garlic cloves. After 1-2 minutes, add one ladle of hot water and cook for five minutes. Mix the beans, garlic water, and a handful of fresh mint in a blender. Add the pecorino and season with salt to your taste.