| Total: | 12 min |
| Prep: | 10 min |
| Cook: | 2 min |
| Yield: | 4 to 6 servings |
Ingredients
- 4 pounds fresh, young unshelled fava beans
- 1 pound young, fresh sheep’s milk cheese, such as pecorino dolce, pecorino, or fresh ricotta
- Extra virgin olive oil
- Fresh lemon wedges
- Fresh ground pepper and coarse sea salt
- Italian bread with a good crust, such as ciabatta
Instructions
- Shell the favas and discard pods. Drop beans into boiling salted water and cook for 1 to 2 minutes. Drain and immediately plunge into ice water. Drain again and remove tough outer skin from each bean. Place beans in a bowl.
- Serve with slices of good fresh cheese, a drizzle of olive oil, 1 to 2 drops of lemon juice, freshly ground pepper and a few grains of salt along with a slice of good crusty peasant bread.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 610 |
| Total Fat | 28 g |
| Saturated Fat | 14 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 23 g |
| Sugar | 28 g |
| Protein | 48 g |
| Cholesterol | 79 mg |
| Sodium | 1164 mg |