Insalata Di Fave E Pecorino Fresh Broad Bean Pecorino Cheese Salad Recipes

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INSALATA DI FAVE E PECORINO (FRESH BROAD BEAN & PECORINO CHEESE SALAD)



Insalata di fave e pecorino (Fresh broad bean & pecorino cheese salad) image

The beans are so tender and sweet in this recipe that there's no need to cook them

Provided by Good Food team

Categories     Lunch, Starter, Vegetable

Time 1m

Number Of Ingredients 8

about 1.3kg fresh unpodded broad bean (450g/1lb podded weight)
5 small celery sticks
a generous handful of rocket (about 100g/4oz)
12 mint leaves, roughly torn
extra-virgin olive oil , for drizzling
175g pecorino , shaved into long strips
4 tbsp extra-virgin olive oil
juice of a small lemon

Steps:

  • Cook the broad beans in boiling salted water for 1 minute. Drain and rinse under cold water until cooled, then pop them out of their shells. Finely chop the celery into matchsticks about 3cm long, reserving any leaves. Put the chopped celery, into a large bowl with the rocket, mint and cooled beans. Add any reserved celery leaves.
  • To make the dressing, put the olive oil and lemon juice in a small bowl with some salt and pepper to taste, and whisk together until the mixture begins to thicken slightly. Pour the dressing over the broad bean mixture and toss well.
  • Lightly pile on to 4 plates, ensuring that each portion gets equal amounts of everything. Drizzle a little extra virgin olive oil over each salad and top with the shavings of pecorino cheese. Serve immediately with some good bread.

Nutrition Facts : Calories 422 calories, Fat 11 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 9 grams carbohydrates, Fiber 8 grams fiber, Protein 25 grams protein, Sodium 1.29 milligram of sodium

FAVA BEAN AND PECORINO SALAD



Fava Bean and Pecorino Salad image

Provided by Anne Burrell

Categories     appetizer

Time 33m

Yield 4 servings

Number Of Ingredients 7

Kosher salt
3 cups shelled fava beans
1 small red onion, thinly sliced
2 cups roughly chopped escarole
3/4 cup shaved aged pecorino
Red wine vinegar
Good quality extra-virgin olive oil

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

FRESH FAVA BEANS WITH PECORINO CHEESE



Fresh Fava Beans with Pecorino Cheese image

Provided by Food Network

Categories     side-dish

Time 12m

Yield 4 to 6 servings

Number Of Ingredients 6

4 pounds fresh, young unshelled fava beans
1 pound young, fresh sheep's milk cheese, such as pecorino dolce, pecorino, or fresh ricotta
Extra virgin olive oil
Fresh lemon wedges
Fresh ground pepper and coarse sea salt
Italian bread with a good crust, such as ciabatta

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



Fava Bean and Pecorino Salad image

Spring is the season for fresh fava beans -- tan flat beans that resemble limas, though not as starchy. Pino Luongo, of Coco Pazzo in NYC, tosses favas with baby greens and fresh Pecorino cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

4 pounds whole fava beans, shelled
2 shallots, peeled and minced
Juice of 1 lemon
Coarse salt and freshly ground pepper
1/2 cup extra-virgin olive oil
4 ounces baby lettuce, washed and spun dry
2 ounces watercress, stems removed, washed, and spun dry
3/4 pound Pecorino Toscano cheese, cut into 1/2-inch pieces

Steps:

  • Bring a large pot of salted water to a boil. Prepare an ice-water bath. Add favas to boiling water, and blanch 1 minute. Using a slotted spoon, transfer to ice bath to stop cooking; drain. Peel and discard tough skins; set aside.
  • In a small bowl, combine shallots, lemon juice, salt, and pepper. Slowly whisk in olive oil until emulsified.
  • Arrange lettuce and watercress on a platter. Top with fava beans. Drizzle with vinaigrette, and sprinkle with cheese.

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