~ Salad of fresh fava beans with pecorino roman Recipe ~

 
               SALAD OF FRESH FAVA BEANS WITH PECORINO ROMAN
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Salads                           Italian
                 Beans
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       lb           Fresh Fava Beans (to yield
                         - about 8 oz. shelled)
    2                    Shallots, peeled & finely
                         -chopped
                         Salt and Fresh Ground Pepper
                         Juice of 1 lemon
   10       tb           Olive Oil (extra virgin)
    1                    Head baby lettuce (such as
                         - Boston Bibb), washed &
                         - dried
    1       bn           Watercress, washed & dried
    6       oz           Pecorino Romano Cheese,
                         - cut in 1" cubes
 
   1.  Bring water to boil in a saucepan.  Add the
   Shelled fava beans and simmer for 1 to 2 minutes.
   Drain and, when cool enough to handle, pinch off and
   discard the outer skin from each bean.
   
   2.  Place the shallots in a small bowl, add salt and
   pepper and stir in the lemon juice to dissolve the
   salt.  Slowly whisk in the olive oil.
   
   3.  Line a platter or 4 salad plates with lettuce.
   Arrange watercress and fava beans atop the lettuce.
   Drizzle on vinaigrette and the cubes of pecorino over
   all. From Chicago Tibune Magazine, May 2, 1993
        recipes provided by Marta Pulini, chef of Le
   Madri (New York City)
   
   posted by Bud Cloyd
  
 
 
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