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Pecorino Cheese and Fava Beans

Pecorino e Fave

Mary Ann Esposito

SERVES 6 TO 8 AS AN APPETIZER

All cheese is best eaten at room temperature and one of the ways Tuscans enjoy Pecorino cheese is as an antipasto with fresh shelled fava beans and a glass of wine. When the beans are young and tender, they need no cooking and can be eaten raw. If they are large, boil them until the outer skin easily slips off.

INGREDIENTS

1 pound aged Pecorino cheese, at room temperature
3 pounds shelled fava beans
Fine sea salt

DIRECTIONS

Put the cheese on a cheese board and the fava beans in a bowl. Have a small bowl of salt. Cut off bite size pieces of cheese with a cheese knife and eat it with the fava beans, dipping them first in salt if you wish.

item recipe is featured in Episode 1320 of Season 13.

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