Favas and Pecorino

Welcomed as a sign of spring in Tuscany, fava beans start to pop up everywhere in the month of March. They are commonly enjoyed with fresh, young pecorino made of sheep’s milk. The most common cheese in Tuscany, pecorino, is available fresh only in the springtime. In February the grasses start to emerge, the sheep feed in the pastures, and the cheese is sold fresh, with no age on it. In 1-2 months time aged pecorino will be available, the beans will also be bigger and tougher, and this salad will taste completely different. Local olive oil is still quite fresh after pressing in December lending a piquant component to this salad.

Preparing favas are a bit time consuming since you must shell them and then peel them  — except in the early springtime when the beans are young and tender and there is no need to peel their inner skins. The somewhat tedious work is a great opportunity to talk with a friend.

Serves approximately 6

If you can’t locate fresh pecorino substitute ricotta salata, cojito or semi-firm goat’s milk cheese.  

3 pounds (1.3 kilograms) fresh fava beans
10 ounces (300 grams) fresh pecorino, chopped into small squares 
3 tablespoons extra virgin olive oil
salt & pepper
1 tablespoon finely chopped flat-leaf parsley, chives or arugula (optional)
Italian bread (optional)

Pull the strings on the sides of the pods and remove the beans. If the beans are young and fresh there won’t be a string yet so just run your fingernail along the seam to open.

If the beans are the first of the season this step may be omitted and the beans can be eaten raw. Boil in water for about 45 seconds then drain and plunge into ice water to stop the cooking process. If they are tender, springtime beans there is no need to peel the skins. Taste one and see if it is tough. If it is then you’ll need to peel the thin skin from the beans.

Add all ingredients except bread to a large bowl and toss gently. Season with salt & freshly ground black pepper to taste. This salad is often served with bread as an antipasti. You can also mash up the beans and herbs, spread onto crostini and top with cheese.

Printable .pdf available here