the mashed beans and potatoes with bacon and pecorino sauce is a rich and tasty starter typical of Lazio cuisine. A perfect easy recipe to open a dinner with rustic and country flavors.
Ingredients
- 350 g of potatoes
- 250 g of fresh broad beans
- extra virgin olive oil
- salt
- black pepper
- 250 ml of unsweetened fresh cream
- 130 g grated pecorino romano
- 150 g of bacon
- fougasse to accompany
How to prepare: Mashed beans and potatoes with bacon crackers and pecorino sauce
A rustic entrance presented in a new way, thanks to the beautiful green color of the mash, the contrast with the pecorino sauce and the bacon cubes placed in the center. the mashed beans and potatoes with bacon and pecorino sauce a tasty, substantial and easy dish to make.
As it is written in the passages, it is important use the vegetable mill and not in a blender to have a puree devoid of the skin of the beans, and therefore smoother, but also creamier. Take a few more minutes to follow this tip.
The pecorino sauce is the chef’s touch of this recipe, and it is also very easy to prepare. It will give a powerful scent that pairs perfectly with the flavor and crunch of bacon crackers.
Indispensable support with a fragrant focaccia slice, preferably hot and with a few grains of coarse salt.
And when the beans are in season, check out all of our 15 easy recipes with fresh beans!
OTHER TASTY RECIPES: Mashed potatoes, Mashed beans and chicory, Mashed potatoes and leeks
- Execution
- easy
- Preparation time
- 15 minutes
- Cooking time
-
20 mins
- Portions
-
4
How to prepare: Mashed beans and potatoes with bacon crackers and pecorino sauce
To prepare the mashed beans and potatoes with crispy bacon and pecorino sauce, bring the cream to a boil in a saucepan. Off the heat, add the pecorino and mix until completely dissolved. Set aside.
Peel and dice the potatoes. Collect them in the saucepan with the shelled broad beans, cover them with a little water, salt a little, cover and bring to the boil. Continue cooking for about 20 minutes. Turn off, drain and dry with paper towels.
Meanwhile, collect the bacon in a nonstick skillet and brown over medium heat until golden and crisp. Drain it on paper towels and keep it aside. Using a vegetable mill (not a blender), collect the mashed beans and potatoes in a bowl. Stir in a generous round of oil and pepper.
Serve the mash topped with the pecorino sauce and crackers and a generous pinch of pepper. Serve the mashed beans and potatoes with the focaccia.
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