Broad beans are largely available in Italy at this time of the year.
They are very popular all over Italy, especially in the south and there are many ways of enjoying them: in soups, pastas, risottos or salads. My favourite way of cooking them is just by blanching them quickly and dressing them with a classic Italian-style vinaigrette and with a few slices of Pecorino cheese on top.
It is a classic and very easy recipe which makes a fresh, spring-like and tasty side dish. And it is very healthy too!
- Prep Time : 35 minutes
- Cook Time : 5 minutes
To make this salad you need to shell the beans first:
then remove the nipple that covers the seed of the beans
Now cook them in boiling water for 3 to 4 minutes. Then drain and leave them in a colander to cool down
Make a vinaigrette with the oil, vinegar, salt and pepper, chopped garlic and the finely chopped parsley. Slice finely the Pecorino with the help of a potato peeler.
Peel the cooked beans. Only the green seed inside is edible
Dress the beans with the vinagrette and with the Pecorino slices on top.
I am pleased to enter this into Simple and in Season, hosted by Ben Rehan