Broad bean and pecorino salad

Broad bean and pecorino salad (Insalata di fave e pecorino) is a great example of simple Italian cooking which relies on the quality of the ingredients rather than elaborate preparation.

It requires patience to enjoy broad bean. It has thick, bitter greyish skin which often put people off. It is fine to eat the skin only when the bean is really small and the skin is still delicate. If you are prepared to spend some time removing the skin, the green beanlet which pops out tastes really delicious.

Broad bean and pecorino salad (Insalata di fave e pecorino)

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Serves: 2 Prep Time: 5 minutes Cooking Time: 5 minutes 5 minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 250g broad beans, frozen or fresh removed from the pods (weight after skin removed, please see instructions below)
• 3 tbsp extra virgin olive oil
• 1/2 tsp sea salt
• 25g Pecorino Romano cheese (or Parmigiano Reggiano cheese), shaved

Instructions

1. Drop the beans into boiling water. Bring back to boil, and simmer for 3 mins. Rinse under cold, running water. Drain and remove the skin of the beans. Mix the beans with olive oil and leave for 30 minutes.
2. Stir in the salt, and serve on a plate. Top with the shaved cheese.