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 and possible waiting 20 min · Cooking 25 min

Preparation and possible waiting: 20 min · Cooking: 25 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Egg: Ingredient to check: Egg yolk. Milk: Ingredient to check: Butter. Sulphites: check label: Ingredient to check: White wine. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Vegetable stock, Pine nuts.

Rating Not yet rated

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

Jump to steps

20 minpreparation and possible waiting

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 and possible waiting 20 min · Cooking 25 min

Preparation and possible waiting: 20 min · Cooking: 25 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Vegetables 30 to 60 minutes Home-style

Allergens

View full classification 22 tags

Diet

Omnivorous

Dietary requirements

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

Dish type

Vegetables

Meal

LunchDinner

Preparation

BoilingBakingSautéing

Appliances

CasseroleFrying panOven

Cuisine

Home-styleSpanish

Season

All year round

Occasion

Everyday menu

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

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.