Baccelli e pecorino

Broad bean and pecorino salad


Preparation info

  • Serves


    • Difficulty


Appears in


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.


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


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.