BRUSCHETTE WITH BOARD BEANS, CHICKPEAS AND CURRY, CHERRY TOMATOES, SCAPECE ZUCCHINI

 

PATE' OF BROAD BEANS

INGREDIENTS FOR 4 PEOPLE

 

   4 slices of bread (to be divided into 2)

 

150 gr of fresh broad beans

 

75 grams of grated pecorino cheese

 

70 ml of extra virgin olive oil

 

1 clove of garlic

 

4 mint leaves

 

METHOD

 

Put in a mixer all the ingredients except the oil and blend.

 

Then add the oil flush and emulsify.

 

Store in a jar covering the oil content

 

PATE' OF CHICKPEAS AND CURRY

 

200 gr of boiled chickpeas

 

a branch of rosemary

 

5/6 sage leaves

 

3 teaspoons of curry

 

3 tablespoons of extra virgin olive oil

 

METHOD

 

In a pan put the oil, chickpeas and herbs.

 

Cover with the lid.

 

Heat up well without frying.

 

Season with salt and pour everything into a mixer.

 

Blend everything, if it should be too dry, add more oil.

 

Store in a jar covering the oil content

 

CHERRY TOMATOES

 

200 gr of cherry tomatoes

 

6 basil leaves

 

1 tablespoon of extra virgin olive oil

 

salt and pepper

 

Wash and cut the tomatoes into small pieces.

 

Season the tomatoes with all the ingredients

 

ZUCCHINE ALLA SCAPECE

 

4 courgettes

 

1 clove of garlic

 

200 ml of olive oil for frying

 

2 sprigs of mint

 

4 tablespoons of white vinegar

 

METHOD

 

Cut the courgettes into rings and place them on a colander and let them dry in the sun for at least 2 hours

 

In a pan pour the oil and make it hot, then pour a part of the courgettes

 BRUSCHETTE WITH BOARD BEANS, CICKPEAS AND CURRY, CHERRY TOMATOES, SCAPECE ZUCCHINI

When they are golden brown, lay them in a deep dish.

 

Fry the others and add the garlic clove.

 

Once the courgettes have been removed, remove the majority of the oil, pour the remaining vinegar and mint into it, then close the lid.

 

Pour this sauce over the zucchini and handle them well.

 

They are also kept for a week

 

Once all the seasonings are ready, grill the bread in the oven and season it