Fresh Fava Beans with Pecorino

[Clove]

Description: Fresh Fava Beans with Pecorino

Serving Size:

Time: 20 minutes

Difficulty: Easy

Ingredients:

1. 2 to 3 lbs fresh fava beans in pods
   
2. 1 tbs of great extra virgin olive oil
   
3. 1/4 tsp of sea salt
   
4. 2 oz of shredded young Pecorino

Preparation:

1. Shuck the favas.
   
2. Bring a pot of salted water to a boil.
   
3. Blanch the fava beans for 30 to 45 seconds and then put into ice water bath to cool quick. You are not trying to cook the beans, just making the tough outer shell easier to peel.
   
4. After the beans are cool, break open one end of the shell and gently squeeze the opposite side of the bean. The fava should squirt out.

Instructions:

1. Place the shelled beans in a serving bowl, dress with salt and olive oil (your best), shred the cheese over them and serve.
   
2. 
   
3. If your fava beans are really fresh and young, you should taste them before the blanching and peeling steps. If the shell has not yet gotten tough, they may be ready to dress and eat without peeling.
   
4. 
   
5. This is a recipe with 4 ingredients and realing no cooking. The quality of the ingredients is very important.
   
6. 
   
7. If you can find a young, semi soft pecorino, it will be much less sharp than the older grating types. If you can only find the pecorino "Romano" type, use just a little dusting as the sharpness of the aged cheese will fight the subtle, fresh flavor of the fava beans.

[Clove]

Ingredients:

• 3 cup of shelled (and peeled if necessary) fava beans
• 1 lb of spaghetti
• 1 C grated ricotta salata
• 4 tbs extra virgin olive oil
• Salt & Pepper

Method:

Boil fava beans in a sauce pot of salted water for 2 to 3 minutes.
Drain and move to the serving bowl reserving the water.
Return the water to a boil and add the pasta.
Cook to al dente and drain, reserving the cooking water.
Add the hot pasta to the serving bowl with the beans.
Add a nice drizzle of oil, grate the cheese over, add salt and pepper to taste.
Adjust sauce, if necessary with the reserved pasta cooking water.
Serve at once, with some extra cheese.

[fgillen]

Sounds fabulous I will definately try this !



Place the shelled beans in a serving bowl, dress with salt and olive oil (your best), shred the cheese over them and serve.

If your fava beans are really fresh and young, you should taste them before the blanching and peeling steps. If the shell has not yet gotten tough, they may be ready to dress and eat without peeling.

This is a recipe with 4 ingredients and realing no cooking. The quality of the ingredients is very important.

If you can find a young, semi soft pecorino, it will be much less sharp than the older grating types. If you can only find the pecorino "Romano" type, use just a little dusting as the sharpness of the aged cheese will fight the subtle, fresh flavor of the fava beans.[/quote]