Northern Soul

The Stinky Chef: Fava e pecorino (broad beans and pecorino cheese)

July 6, 2020 It's Not Grim Up North, Northern Soul writes... Comments Off on The Stinky Chef: Fava e pecorino (broad beans and pecorino cheese)
fava-e-pecorino

During these strange and uncertain times, we’re all in need of a pick-me-up. And what better than something to feed the body as well as the soul? In our current cookery series, James Gingell from The Stinky Chef deli in Rawtenstall, Lancashire shares a selection of delicious recipes.

Gingell says: “Fava, or broad beans, are common throughout the Mediterranean and date back to 6000 BC where they were known to be a snack favoured by the ancient Greeks and Romans. In this simple recipe, the young peeled beans are paired with Pecorino Romano, a hard, salty cheese made from sheep’s milk. However, the recipe will work just as well with other hard cheeses like Parmesan or Manchego.” 

Fava e pecorino (broad beans and pecorino cheese)

Ingredients

Serves 4

800g Broad beans (peeled)

120g Pecorino cheese

½ lemon (squeezed)

60 ml extra virgin olive oil

Salt and pepper

fava-e-pecorinoMethod

Ideally, it’s best to use new season broad beans removed from the pod and blanched in salted boiling water for five minutes before removing and placing in ice-cold water. Alternatively, you can you use defrosted frozen broad beans, but it’s not quite the same. 

Remove the outer skin from each bean and discard, placing the beans into a small mixing bowl.

Next, cut the pecorino into 1cm-long matchsticks and then carefully add to the beans. 

Now, add a good quality olive oil, 1/2 a squeezed lemon and salt and pepper to the beans and cheese. Dress gently to combine the flavours.

Arrange neatly on small plates and serve with toasted Italian bread. A great component to any antipasti spread or as a simple starter or side accompaniment. 

Buon appetito. 

 

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