Fava Beans With Pecorino Cheese Food

FAVA BEANS WITH PECORINO CHEESE

Steps:

• Shell the fava beans from their pods.
• Blanch in a pot of boiling water for 4-5 minutes, drain and place in a ice water bath.
• Remove the tough outer shell on the beans. (The easiest way to do this is to cut a slit along one side and gently squeeze the bean out of it's shell.)
• Prepare your plates by arranging a small nest of baby greens.
• Arrange the fava on top of the greens, then drizzle with the olive oil.
• Season with salt and pepper, and sprinkle on the chopped parsley.
• Shave the Pecorino on top of the prepared beans and serve.

FRESH FAVA BEANS WITH PECORINO CHEESE

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

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!!!!

PENNE CARBONARA WITH FAVA BEANS, PEAS, AND PECORINO

Steps:

• The fava beans need to be blanched to make it easier to remove their skins; in a large pot, bring 6 cups water to a boil.
• Add fava beans and blanch for about a minute, then use a slotted spoon to remove them to a cold water bath and slip off their skins; return water to a boil.
• Now drop in the pasta with 1 tablespoon salt, stirring occasionally to prevent sticking, according to package directions.
• Two minutes before pasta is done, drop in the fava beans and peas.
• Meanwhile, in a small bowl, combine the egg yolks, cheese, and a little salt and pepper; set aside.
• Once the pasta is al dente, drain, reserving 1/2 cup of the cooking liquid; return pasta and vegetables to the pot, add butter and stir.
• Add egg mixture and chives, toss gently, and add a little cooking liquid (a tablespoon at a time) to form a silky sauce that clings to the pasta; adjust seasonings and serve with cheese for grating.

PASTA WITH FAVA BEANS & PECORINO ROMANO

Steps:

• Cook beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Using slotted spoon, transfer beans to large bowl. Reserve water in pot.
• Combine 2 cups beans, 1 cup chopped basil and garlic in processor. Using on/off turns, process until beans are coarsely chopped. Transfer mixture to bowl with whole beans. Add remaining 1 cup basil, olive oil and fresh lemon juice. Stir to blend. Season bean mixture to taste with salt and pepper.
• Meanwhile, cook pasta in same pot of boiling salted water until tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid. Return pasta to pot.
• Stir 1/4 cup reserved cooking liquid into bean mixture. Add to pasta. Add 1/3 cup grated pecorino Romano cheese and enough remaining cooking liquid to moisten. Season pasta to taste with salt and pepper and serve.

FAVA BEAN AND PECORINO SALAD

Steps:

• Heat 1 tbsp olive oil in a frying pan. Fry the onion, garlic and chili until fragrant. Add fava beans and lemon juice. Season with salt and freshly ground pepper and fry briefly.
• Remove the pan from the heat and add the mint and Pecorino cheese, tossing together.
• Toss the salad leaves with remaining olive oil and the balsamic vinegar and place on a serving dish. Top with the broad bean mixture. Serve at once with slices of country bread.