broad bean cake
Broad bean cake, or turta di faixedda, is a typical Sardinian recipe, one of the many pies that make this island famous. Its main ingredient is broad beans, and while the name might make you think of a puff pastry quiche, this dish actually has more in common with an omelette.
This broad bean cake is usually cooked for Easter Monday and brought to the traditional picnic. Preparing it is really simple, and to make it even lighter, try baking it in the oven. Here’s how to make it:
When preparing broad bean cake, the first thing to do is shell the broad beans and wash them under running water. Wash the spring onion, chop it finely and put it in a pan with a little olive oil. When these are browned, add the broad beans, a pinch of salt and pepper, and cook.
When the broad beans are ready, turn off the heat and let them cool. In the meantime, prepare the omelette filling by mixing the eggs, crème fraiche, grated pecorino and breadcrumbs in a bowl. Stir everything with a whisk to mix the ingredients well and, when cold, add the broad beans, stirring constantly.
Heat some butter in a pan and, when it has melted, pour the filling into it. Cover the pan with a lid and let the broad bean cake cook on a low heat for at least 7 minutes, then turn it over using a plate to prevent it breaking. Cook for another 7-8 minutes. Your broad bean cake is delicious either hot or cold.
Pecorino Monreale Riserva
- Broad beans 1,5 kg
- Breadcrumbs 100 g
- Pecorino Monreale Maturo Fattorie Girau 50 g
- Eggs 4
- Spring onion 1
- Arborea UHT Crème Fraiche 2 tbsp
- Arborea Butter 40 g
- Extra virgin olive oil as required
- Saltas required
- Pepperas required