recipes
Irkotta and broad bean galette
2025-05-23
Ingredients
For the filling
3 spring onions, sliced
2 cloves garlic, sliced
1 tbsp olive oil
200g peeled fresh or frozen broad beans
500g irkotta (Benna)
2 heaped tbsp. grated Parmesan
Salt and pepper to taste
2 egg, beaten
2 tbsp chopped mint and basil
1 pre-rolled shortcrust pastry (round)
1 tbsp sesame seeds
Extra herb leaves for serving
Method
Start by making the filling. Heat the oil in a pan and fry the spring onions and garlic for 3 minutes to soften. Add in the broad beans and cook for a further 2 minutes. Next, place the irkotta into a large bowl and break with a fork. Add in the grated Parmesan, beaten eggs, mint and basil and the cooked onion mixture and mix together well. Unroll the short crust pastry and place onto a baking sheet lined with nonstick baking paper. Brush the edges with water and spoon the filling into the middle, leaving a 3cm around all around. Carefully fold in, pleating as you go along. Sprinkle over the sesame seeds and bake in the oven at 200c for 30-35 minutes. Serve hot cut into slices with extra herbs on top.
our sponsors
recipe search
related recipes
Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.
other recipes
Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.