Archive recipe

Broad Beans with Pecorino

Name: Broad Beans with Pecorino
Yield: 4 servings
Ingredients: 4 cups broad beans; 6 oz pecorino; 3 tbsp olive oil; black pepper; salt

Fresh broad beans served raw or lightly cooked with sheep's cheese, oil, and pepper.

Broad beans were a staple of the Mediterranean diet and a symbol of the poor, but at the tables of the rich they were served young and tender with pecorino. The combination of the sweet bean and the salty cheese was a classic.

The dish

2 of 5 items checked

Broad Beans with Pecorino

Serves 4 · 2 of 5 items checked · 4 aisles

Produce

4 cupsbroad beans

Dairy & Eggs

6 ozpecorinoChecked by You

Oils & Vinegars

3 tbspolive oil

Spices & Seasoning

black pepper
saltChecked by You

Cooking Instructions

Shell young broad beans and blanch them briefly in salted water if they are large.
Drain them and spread them on a platter.
Shave or crumble fresh pecorino over the beans.
Drizzle with good olive oil and grind black pepper over the top.
Serve with coarse bread and a glass of wine.

Served at

After the Pazzi conspiracy · Florence, Italy

A study in exile · Florence, Italy