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
- 8 ounces aged Pecorino, sliced into ½ 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
- 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.
Kathy Bechtel’s obsession with food and cooking began as a teenager. After years following a traditional career path as a telecommunications engineer, she left to attend culinary school and wine training, and is now combining her passions for food and wine, the outdoors, and travel as owner and Culinary Tour Director of Italiaoutdoors. In this role, Kathy leads small bicycle, skiing and walking tours that explore the authentic regional cuisines, local products and undiscovered wines of Northeastern Italy.