Fava Beans and Pecorino
Fava beans and pecorino is an ancient recipes that dates back to the Romans who would head for the Castelli Romani on Sundays and dine in fraschette, trattorias, for this simple luncy. Fresh young fava beans were garnished with semi-mature pecorino cheese and a drizzle of olive oil for a simple farmers' lunch. The pecorino cheese was said to weep as, when it was cut, and a drop or two of oil would appear. The beans and cheese was accompanied with wood-burning oven baked bread and red wine Cannellino di Frascati, a wine made from Cacchione grapes that needs to be drunk young. Dine like a Roman and prepare this healthy Sunday lunch with fresh fava beans.
Ingredients
Instructions
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Carefully shell the fava beans from their pods and then blanch into a pot of boiling water for 4-5 minutes. drain and place in an ice water bath. Then, 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 its shell.)
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Prepare your plates by arranging a small mound of baby greens. Then, arrange the fava beans on top of the greens, and drizzle with olive oil. Season with salt and pepper to taste, and sprinkle on the chopped parsley. Shave the Pecorino on top of the prepared beans and serve.