Jamie's 20-Minute Meals
By Jamie Oliver
Ingredients
150g self-raising flour, plus extra for dusting
80g frozen broad beans
1 ripe tomato (100g)
½ a small clove of garlic
½ teaspoon dried oregano
½ a fresh red chilli
1 sprig of basil
½ a lemon
½ x 125g ball of mozzarella cheese
20g pecorino or Parmesan cheese
Method
- Boil the kettle. Put the flour into a bowl with a pinch of sea salt and make a well in the middle, then gradually add 90ml of water, stirring constantly with a fork until it becomes too hard to mix. Get your clean hands in there and bring together as a dough, then divide into 4 balls and leave to rest for a moment.
- Cook the broad beans in boiling water for 2 minutes, then drain. Meanwhile, halve the tomato and finely grate cut side down into a bowl so you get a slurry, discarding the skin. Peel and finely grate in the garlic, then mix with the oregano and 1 teaspoon of extra virgin olive oil, and season to perfection with salt and black pepper. Finely chop the chilli. Pick the basil.
- Place the broad beans in a small food processor or blender with 1 teaspoon of extra virgin olive oil. Finely grate and reserve the lemon zest, then squeeze the juice into the processor. Blitz to a coarse paste, loosening with a splash of water, if needed, then season to perfection.
- Put a large frying pan on a medium-high heat with ½cm of olive oil and let it get hot while you roll out each dough ball on a clean floured surface into a 14cm round. Working two at a time, gently place the dough rounds in the oil and cook for 3 minutes, or until golden, puffed up and cooked through, turning halfway, then drain on kitchen paper and move to your plates.
- Top two fritte with the broad bean smash, torn mozzarella, reserved lemon zest, chilli and basil leaves. Spoon the tomato sauce over the other two, grating over the Parmesan. Finish with a drizzle of extra virgin olive oil, if you like.
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