I cook fava beans once a year. When I spot the first of the season at the market, I fill up a bag, take them home and set to work, peeling, blanching and then peeling again. I open Alice Waters’ Chez Panisse Vegetables and weigh my options: purée them and stir them into risotto or eat them raw with prosciutto and Pecorino. I’m sorry, but anything that calls for two peelings is not going into my blender. And so, I eat the fava beans raw, tossed with olive oil and lemon juice and mixed with parmesan or Pecorino. And I don’t share them with anyone because the two pounds I peeled yields only enough for a small snack. But they are so good. Definitely worth the double peeling. At least once a year.
OK, so I’m being a little dramatic, but seriously, fava beans are a lot of work. I will cook them more than once this year, and I will share them, but I will cook them only at opportune times, like when I invite friends over who have small children with little fingers who will work swiftly.
With this salad, I like the Pecorino to be in big chunks. I’m a big fan of shaving cheese with a peeler or with a sharp knife, but with this salad I use a different technique: I stick the point of a large, sharp knife directly into the block of Pecorino and twist. It breaks into nice, flaky shards. Parley is a nice addition to this salad, but not critical. And a finely chopped shallot or red onion is also a nice touch.
- 2 to 3 lbs. fresh fava beans, shelled
- kosher salt
- freshly ground black pepper
- 4 oz. Pecorino Romano
- extra-virgin olive oil
- 1 to 2 lemons
- finely chopped parsley, optional
- Bring a large pot of water to a boil. Add the fava beans and cook for one minute. Drain, then plunge the beans into an ice bath and let cool. Drain again. Peel the beans and place into a mixing bowl.
Season with salt and pepper to taste. Break the Pecorino into big chunks and sprinkle them into the bowl.
Drizzle olive oil over the mixture and toss. Sprinkle with lemon juice to taste. Add the parsley, if using, toss again, and serve.