The ubiquitous basil pesto is not the only green sauce to come out of Liguria, though this purée, known in its homeland as salsa maro, is not for pasta but bread. Recipe courtesy of The Telegraph
Ingredients
- 1 ciabatta loaf
- 375g (13oz) broad beans (podded weight)
- 2 fat cloves garlic, crushed
- 12 mint leaves
- 5 anchovy fillets
- 4 tbsp grated pecorino
- 8 tbsp extra-virgin olive oil, plus extra for drizzling
- juice of ½ lemon
- pecorino shavings, to serve
Preparation Method
- Cut the bread into 16 slices, about 1.5cm (½in) thick. Set on a baking-sheet and lightly toast in an oven preheated to 200°C/400°F/gas mark 6 for 10 minutes.
- Meanwhile, cook the beans until tender, then drain and rinse in cold water. Slip each bean out of its skin and put in a food processor.
- Add the garlic, mint, anchovies and grated pecorino. Using the pulse button, make a rough purée while adding the olive oil bit by bit.
- Season and add lemon juice to taste. You might find you want a bit more oil as well.
- Put generous spoonfuls of the purée on the toast and top with pecorino shavings.
- Grind on some black pepper, drizzle with more oil and serve.