Medium

Broad bean gratin with hollandaise and cured ham

Name: Broad bean gratin with hollandaise and cured ham
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Home-style, Spanish
Ingredients: 600 g Fresh broad beans (shelled); 150 g Spring Onion; 3 g Garlic; 200 ml Vegetable stock; 25 g Extra virgin olive oil; 3 g Parsley; 1 g Salt; 60 g Seasoned pancetta; 40 g Serrano ham; 20 g Pine nuts; 80 g Egg yolk; 80 g Butter; 15 ml White wine; 0.4 g Black pepper; 30 ml Water

Total time45 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

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Tender broad beans with egg-yolk and butter sauce, cured ham, pork belly and golden pine nuts.

20 minprep

25 mincooking

4servings

2.146 kcalwhole recipe

537 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 45 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

Recipe characteristics

Omnivorous Vegetables 30 to 60 minutes Home-style

Gluten-free and 6 more Indicative dietary requirements

View full classification 24 tags

Diet

Omnivorous

Dietary requirements

Gluten-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Vegetables

Meal

LunchDinner

Preparation

BoilingBaking

Appliances

CasseroleFrying panOven

Cuisine

Home-styleSpanish

Season

All year round

Occasion

Everyday menu

Nutrition

High in proteinHigh in fibreLow carbohydrate

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Vegetables

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Fresh broad beans shelled 600 g
Spring Onion 150 g
Garlic 3 g
Vegetable stock 200 ml
Extra virgin olive oil 25 g
Parsley 3 g
Salt 1 g
Seasoned pancetta 60 g
Serrano ham 40 g
Pine nuts 20 g
Egg yolk 80 g
Butter 80 g
White wine 15 ml
Black pepper 0.4 g
Water 30 ml

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Let’s get cooking

Method

Soften chopped spring onion and garlic in the oil for 5 minutes. Add the broad beans, stock and salt; simmer for 10–15 minutes until tender. Divide between four ovenproof bowls.
Brown the diced pork belly and ham in a pan without oil for 5–7 minutes. Add the pine nuts for the last minute and set aside. Gently melt the butter.
Whisk the egg yolks with wine and 30 ml water in a bowl over simmering water until thickened and reaching 71 °C. Remove and whisk in the warm butter in a thin stream. Season with pepper and spoon over the beans.
Grill for 2–3 minutes until lightly golden. Divide over the crisp meat and pine nuts and finish with parsley. Serve immediately.