This spring vegetable tastes wonderful in this traditional yet simple preparation. Fava beans can be seen across Italy as soon as spring arrives. Although not that easily found here in the States, if you check at your Italian specialty stores each spring, they often carry them.
I like to serve this dish as a light starter or antipasto on a small bed of greens with some good crusty bread. Because this preparation is so simple, you need to use the best ingredients you can find. If you’ve never prepared them before, their appearance may put you off, but they are very easy to clean and prepare, so I hope you give them a try.
Deborah Mele 2011
Fava Beans With Pecorino Cheese
- 3-4 Pounds Unshelled, Fresh Fava Beans
- 4 Tablespoons Extra Virgin Olive Oil
- 1 Tablespoons Minced Fresh Parsley
- 1 oz. Pecorino Cheese
- Salt & Pepper
- Baby Greens
- Shell the fava beans from their pods.
- Blanch in a pot of boiling water for 4-5 minutes, drain and place in a ice water bath.
- Remove the tough outer shell on the beans. (The easiest way to do this is to cut a slit along one side and gently squeeze the bean out of it’s shell.)
- Prepare your plates by arranging a small nest of baby greens.
- Arrange the fava on top of the greens, then drizzle with the olive oil.
- Season with salt and pepper, and sprinkle on the chopped parsley.
- Shave the Pecorino on top of the prepared beans and serve.