Tuscan Fava Beans
Now we are enjoying home-grown fava beans during our “Safer at Home” confinement for lunch and dinner, with a new recipe almost every day. At first, when they were really young and tender, we just ate them raw out of the shell, as he brought them in by the bag full.
Ingredients
- 1 cup shelled young fava beans
- ¼ cup fresh Pecorino cheese diced
- ¼ cup olive oil
- Salt and pepper, to taste
Instructions
- In a bowl, combine young fava beans and Pecorino cheese.
- Add olive oil, and salt and pepper to taste.
- Spoon into small bowls and serve with toasted country bread.
Notes
Note: If young fava beans are not available, shell beans and boil for five minutes, cool and then peel off outer skin. Combine with grated Parmesan and 1/4 olive oil, salt and pepper. Spoon into small bowls.
