FAVA BEANS WITH PECORINO CHEESE
Fresh fava beans are paired with a young Pecorino Romano cheese in this traditional Italian recipe.
Provided by Deborah Mele
Categories Antipasti - Vegetables
Time 35m
Number Of Ingredients 6
Steps:
- Shell the fava beans from their pods.
- Blanch in a pot of boiling water for 4-5 minutes, drain and place in a ice water bath.
- Remove the tough outer shell on the beans. (The easiest way to do this is to cut a slit along one side and gently squeeze the bean out of it's shell.)
- Prepare your plates by arranging a small nest of baby greens.
- Arrange the fava on top of the greens, then drizzle with the olive oil.
- Season with salt and pepper, and sprinkle on the chopped parsley.
- Shave the Pecorino on top of the prepared beans and serve.
Nutrition Facts : Calories 662 calories, Carbohydrate 92 grams carbohydrates, Cholesterol 7 milligrams cholesterol, Fat 18 grams fat, Fiber 26 grams fiber, Protein 38 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1 cup, Sodium 1277 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
FRESH FAVA BEANS WITH PECORINO CHEESE
Provided by Food Network
Categories side-dish
Time 12m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- 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, 1 to 2 drops of lemon juice, freshly ground pepper and a few grains of salt along with a slice of good crusty peasant bread.
FAVA BEAN AND PECORINO SALAD
Steps:
- Bring a large pot of well-salted water to a boil over medium heat. Set a bowl of salted ice water on the counter. Blanch the fava beans in the boiling water and plunge immediately into the salted ice water. Remove the tough outer casing from the fava bean.
- Combine the fava beans in a large bowl with the onions, escarole, and the pecorino (reserve a couple shavings for garnish). Add some red wine vinegar, some olive oil and salt, to taste. Toss to coat the salad with the dressing.
- Arrange the salad on serving plates and top with the reserved shaved cheese.
- Springtime on a plate!!!!
Nutrition Facts : Calories 224 calorie, Fat 14 grams, SaturatedFat 6 grams, Cholesterol 22 milligrams, Sodium 550 milligrams, Carbohydrate 12 grams, Fiber 4.5 grams, Protein 14 grams, Sugar 5 grams
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