A very traditional meal in May in Tuscany, broad beans, some pecorino and Tuscan bread.
Here is a starter or side dish version!
Ingredients – Serves 6
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500 g (1lb 2 oz) fresh pecorino cheese
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800 g (1lb 2 oz) shelled broad (fava) beans
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4 tablespoons extra virgin olive oil
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1 tablespoon white wine vinegar
Preparation
Cut the cheese into slivers or cubes.Put the broad beans into a bowl and splash with the olive oil and vinegar. Season with salt and pepper and mix through.Put a pile of broad beans onto each plate, scatter with the pecorino cheese and serve.
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2 comments
Andrew Selvaggio says:
May 19, 2009
I discover that the beauty of italian food is that you do not need lots of layers. Fresh beans, great olive oil and vinegar with pecorino cheese! Plus Italian bread to dip and eat with. I wonder if the Tuscans add fresh herbs or perhaps a white balsamic? Is there a particular pecorino that is better to use? Thanks for the Recipe!
Andrew
oriana says:
May 25, 2009
Hello Andrew,
Do you remember k.i.s.s.? It’s really all about in season and simple. It’s been that way for centuries and the trick is trying to get it to stay the same! I would even dare suggest taking the vinegar away and possibly using a fresh pecorino cheese from Pienza. Thank you for your comment and feel free to contact us!
Oriana