First of all prepare the broad beans: cook them in boiling, salted water for approximately 5 minutes. Strain them and put them under running water, to cool down well. Remove the “skins” and, as they’re ready, put the beans in your immersion blender beaker. Add the olive oil and lemon juice, a pinch of salt and of pepper. Peel the clove of garlic, remove the green shoot inside if it has one, chop it, put it into the beaker with the other ingredients and blend until creamy; if the mixture seems too thick, add a little water. Season with salt and pepper to taste, put the purée in a jar and put it to one side.

Cut the pecorino into very thin slices (approx. 2 mm thick). Put the flour in a bowl. In another bowl, beat the egg with a fork. Put plenty of olive oil in a deep, heavy-bottomed frying pan, and heat it to fry the chips in. In the meanwhile dip the slices of pecorino first in the beaten egg, and then in the flour. When the oil is nice and hot (test it with a piece of bread: if it begins to fry as soon as you drop it in the pan, the oil is ready), drop the slices of pecorino in, e few at a time, and fry them for 2-3 minutes until they turn golden. Remove them with a perforated spoon, let the excess oil drip off and lay them on a dish covered with kitchen paper, continuing until you have fried them all.

Serve the chips hot, accompanied by the broad bean purée. 

If you prefer you can use peas. Both kinds of purée can be kept in the fridge for a couple of days.