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The Fast Way to Serving Appetizing Broad Bean And Parmesan Dip

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Broad Bean And Parmesan Dip

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Below are the ingridients that are needed to serve a remarkably good Broad Bean And Parmesan Dip:

  1. Prepare 500 grams of Broad Beans In Pods.
  2. Provide 1 tbsp of Grated Parmesan.
  3. Get 1 tbsp of Tzatziki Dip.
  4. Get 1/4 of Zest And Juice Lemon.
  5. Get 1 pinch of Salt And Coarse Black Pepper.
  6. Provide 4 slice of Prosciutto.
  7. Use 2 of Ciabatta.

Done with the ingridients? Here are the steps on preparing Broad Bean And Parmesan Dip:

  1. Remove the beans from the pod. Bring to the boil in a pan of salted water and simmer for 5 minutes. Drain and allow to cool..
  2. Shell the beans, discard the shells and place the beans in a bowl..
  3. Add the salt, pepper, lemon juice and zest, Parmesan and tzatziki. Blend with a hand held blender..
  4. slice the ciabatta in half, drizzle the olive oil on each side and toast under the grill..
  5. Serve the dip with the toasted ciabatta and prosciutto. The prosciutto adds a bit of sweetness which balances the dip so it's a perfect combination..

This recipe is adapted from Mariana Esterhysen from Mariana's in Stanford, one of my all time favourite country eateries. I ate her version of this dip as a starter when I went for lunch a few years back and she gladly passed the recipe on to me. This cannellini bean dip tastes fresh and lush at the same time, and there's something very special about a homemade dip or spread, versus the Add the Parmesan, cayenne or hot sauce, and salt and pepper and puree until smooth. If the dip is thick, you may add another tablespoon or two of olive. A salad that combines crunchy almonds, tender broad beans, with the flavours of balsamic vinegar, parmesan and herbs.

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