Fresh Fava Beans with Pecorino Cheese
- 4 pounds fresh, young unshelled fava beans
- 1 pound young, fresh sheep's milk cheese, such as pecorino dolce, pecorino, or fresh ricotta
- Extra virgin olive oil
- Fresh lemon wedges
- Fresh ground pepper and coarse sea salt
- Italian bread with a good crust, such as ciabatta
Shell the favas and discard pods. Drop beans into boiling salted water and cook for 1 to 2 minutes. Drain and immediately plunge into ice water. Drain again and remove tough outer skin from each bean. Place beans in a bowl.
Serve with slices of good fresh cheese, a drizzle of olive oil, 1 to 2 drops of lemon juice, freshly ground pepper and a few grains of salt along with a slice of good crusty peasant bread.
Recipe courtesy of John Ash