Tasty broad bean cream

Preparation:

Preparation: Rinse the broad beans under running water, then put them in a saucepan, add water to cover them by about two fingers and cook them without ever stirring, covered and over low heat, for about 40 minutes, until they are undone. Wash the catalonia and cook it al dente in boiling salted water, then drain it, squeeze it well and dress it in a bowl with the grapefruit juice, the finely chopped garlic and the chilli pepper to taste. At the end of cooking, pass the broad beans through a vegetable mill until you obtain a cream which you will distribute in 4 bowls. Arrange the catalonia in the centre, complete with a drizzle of oil and serve with the bread cut into slices and toasted under the oven grill. If you use fresh broad beans, calculate the boiling time in water around 15 minutes.