Fresh Fava Beans With Young Pecorino Cheese Recipe - Cooking Index
Fresh Fava Beans With Young Pecorino Cheese Recipe - Cooking Index
| 4 lbs | 1816g / 64oz | Fresh, young unshelled fava beans |
| 1 lb | 454g / 16oz | Young, fresh sheeps milk cheese - see * Note |
| Fresh young extra virgin olive oil | ||
| Fresh lemon wedges | ||
| Freshly-ground black pepper - to taste | ||
| Course sea salt - to taste | ||
| Good coarse Italian bread - with a good crust |
* Note: A cheese such as Pecorino Dolce, Fiore Sardo or American Bellweather Farms fresh ricotta or young Pecorino. Do not use an aged grating cheese like Pecorino Romano.
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, a drop or two of lemon juice, freshly-ground pepper and a few grains of salt on a slice of good peasant bread !
This recipe yields 4 to 6 servings.
Source:
COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9680 broadcast 12-07-1996) - Downloaded from their Web-Site - http://www.foodtv.com
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