Baccelli e pecorino

Name: Baccelli e pecorino (Broad bean and pecorino salad)
Cuisine: Italian
Ingredients: 4 tablespoons extra virgin olive oil; 1 tablespoon white wine vinegar; 500 g (1 lb 2 oz) fresh pecorino cheese; 800 g (1 lb 12 oz) shelled broad (fava) beans

Broad bean and pecorino salad

Preparation info

Serves
6

Difficulty
Easy

Appears in

Twelve

By Tessa Kiros

Published 2003

About

This is a very traditional meal in May — beans, bread, cheese and olive oil.

Apart from the bean shell, each individual broad bean has two coats — the outer one is often removed to expose another, brighter green coat underneath.

Ingredients

500 g (1 lb 2 oz) fresh pecorino cheese
800

Europe
Italy
Main course
Vegetarian
Gluten-free
May

Method

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.