Recipe courtesy of John Ash
Fresh Fava Beans with Pecorino Cheese
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 610
- Total Fat
- 28
- Saturated Fat
- 14
- Carbohydrates
- 57
- Dietary Fiber
- 23
- Sugar
- 28
- Protein
- 48
- Cholesterol
- 79
- Sodium
- 1164
- Total: 12 min
- Prep: 10 min
- Cook: 2 min
Ingredients
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
Directions
- 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.