The Country Cooking Of Italy'S Favas With Pecorino

1. 1

   Bring a medium pot of unsalted water to a boil over high heat, add the shelled favas, and blanch for about 30 seconds. Drain them and rinse under cold running water, then peel them by squeezing them gently from one end so they slip out of their skins.

2. 2

   Meanwhile, refill the pot with fresh salted water and bring to a boil over high heat. Add the favas and cook just until they begin to soften, 1 to 2 minutes (depending on size). Drain them and rinse under cold running water, then pat them dry with paper towels.

3. 3

   Scatter the pecorino pieces on a serving plate, then scatter the favas over them. Drizzle the cheese and favas with a little oil and season them lightly with salt before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.