TABELIAAUTHENTIC RECIPE
Fave e PecorinoFresh Fava Beans and Pecorino
A spring tradition of Lazio, pairing fresh fava beans with Pecorino Romano. The beans’ sweetness and cheese’s saltiness meet beautifully in a seasonal dish enjoyed only from April to May.
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Ingredients (4 servings)
- Fresh fava beans in their pods1000 g
- Young Pecorino Romano100 g
- Extra virgin olive oil2 tbsp
- Salt1 pinch
- Black pepper1 pinch
Method
Preparing the beans
Peel the fava beans
- 1 Remove the beans from their pods.
- 2 Young, tender beans can be used as they are. Larger beans are sweeter and easier to eat if their skins are peeled off with a fingernail; boiling and cooling in cold water makes peeling easier.
Preparing the cheese
Break the pecorino by hand
- 1 Thinly slice the Pecorino Romano or break it into generous pieces by hand. Do not grate it: enjoy its texture.
Plating
Arrange the beans and pecorino
- 1 Arrange the fava beans and pecorino alternately on a plate.
- 2 Drizzle with extra virgin olive oil and serve with a pinch each of salt and black pepper.
- 3 Almost too simple to call a recipe, yet this is Rome’s answer to spring.
About this dish
Rome and Lazio have a spring tradition of eating fava beans with pecorino. From April to May, young beans appear in markets and at farm stalls, to be eaten alongside Pecorino Romano.
Fave e pecorino is less an act of cooking than an appetizer for sharing the season. Nibbled at outdoor meals and spring gatherings, the green aroma of the beans and saltiness of sheep’s-milk cheese announce spring in Lazio.
Because the season is short, recreating exactly the same experience outside it is difficult. Around Rome it remains a pleasure passed down for that brief part of spring.
Bring the full course home next weekend.
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