FAVA BEANS WITH PECORINO

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Fava Beans with Pecorino image

This salad can be made with raw fava beans, as long as they're especially fresh. But blanching them quickly makes them much easier to peel.

Provided by Federica Cucinelli

Yield Makes 6 Servings

Number Of Ingredients 6

3 cups shelled fresh fava beans (from about 3 pounds pods ) or frozen fava beans, thawed
Kosher salt
1/4 cup extra-virgin olive oil
2 tablespoons white wine vinegar
1 ounce Pecorino, shaved or coarsely grated
Freshly ground black pepper

Steps:

  • If using fresh fava beans, cook in a large saucepan of boiling salted water until just tender, about 2 minutes. Drain; transfer to a colander set in a bowl of ice water (do not cook frozen beans). Drain and peel beans.
  • Toss beans, oil, vinegar, and Pecorino in a medium bowl; season with salt and pepper.
  • DO AHEAD: Salad can be made 1 day ahead (add cheese just before serving). Cover and chill.

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