During spring when the grass is lush and green the best milk is made. Perfect then, to pick up some fresh ricotta to use in this recipe.

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500g broad beans
12 slices of pancetta
250g fresh ricotta
12 shredded mint leaves
zest of 1 lemon
1–2 tbsp extra virgin olive oil
salt and freshly ground black pepper.
4 pieces of sourdough bread

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Remove broad beans from their large pods. Bring a large saucepan of water to the boil. Add the broad beans and cook for 1 minute. Drain and refresh under cold running water. Remove the pale green skins from the beans.

Heat a heavy-based frying pan, add a splash of olive oil and cook pancetta until crispy. Drain on absorbent paper and set aside. Break into small pieces.

Mix ricotta with mint, lemon zest, olive oil, salt and pepper. Toast or char-grill bread. Divide ricotta between toast, season broad beans with olive oil, salt and pepper and spoon over ricotta. Finally top with pancetta pieces.