Broad Beans with Frisee Salad and Tomato Oil

days. Pour through a sieve into a bottle and store in a cool, dark place. Mold the tomatoes into a jar and refrigerate for later use.

Yields 1/2 l.

Shell the beans. Make about 5 min in water or until skin pops. Peel off skin, check bean seeds for softness. If necessary, continue cooking beans 3 to 5 min. until soft but not floury.

In a large glass or possibly wooden bowl, combine the tomato oil, lemon zest and juice, culinary herbs and dried tomatoes and mix with the warm bean seeds. Leave to infuse for 1 hour. Season with salt and pepper.

Cut pancetta into tender strips and roast until crisp. Remove from frying pan and drain on paper towels. Pluck frisee leaves into bite-sized pieces. Young tender leaves whole.

Arrange frisée on a serving platter. Spread beans and marinade evenly on top. Sprinkle with bacon strips and cheese shavings.

Our tip: Use a bacon with a strong flavor – this will give this dish a special touch!

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