To peel, pinch a bit of skin off of the top of each bean with your fingernail. You will then be able to squeeze the bean at the opposite end and pop out the bean. Truly a labor of love.
By Kathy Bechtel
Grilled Pecorino with Fava Bean Salad
- Total Time: 15 mins
- Yield: 2 1x
Description
To peel, pinch a bit of skin off of the top of each bean with your fingernail. You will then be able to squeeze the bean at the opposite end and pop out the bean. Truly a labor of love.
Ingredients
Scale
- 8 ounces aged Pecorino, sliced into 1/2 inch slices
- 20 – 25 pods fava beans
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 1 clove garlic, finely chopped
- 5 leaves fresh mint, chiffonade
- Kosher salt
Instructions
- Shell the fava beans. Bring a large pot of salted water to boil. Blanch fava beans in the boiling water for 30 second to at most 1 minute. Remove beans from water, and peel when still warm. Toss with olive oil, garlic, and fresh mint. Season with salt.
- Grill the pecorino cheese until just colored on each side and soft. Place warm cheese on plate and spoon over the fava beans. Drizzle with olive oil and serve.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Category: Side
