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A period dish

Broad Beans with Pecorino

Fresh broad beans served raw or lightly cooked with sheep's cheese, oil, and pepper.

Serves 4

Broad beans were a staple of the Mediterranean diet and a symbol of the poor, but at the tables of the rich they were served young and tender with pecorino. The combination of the sweet bean and the salty cheese was a classic.

Ingredients

Produce

  • 4 cup broad beans

Dairy & Eggs

  • 6 oz pecorino

Oils & Vinegars

  • 3 tbsp olive oil

Spices & Seasoning

  • black pepper
  • salt

Method

  1. Shell young broad beans and blanch them briefly in salted water if they are large.

  2. Drain them and spread them on a platter.

  3. Shave or crumble fresh pecorino over the beans.

  4. Drizzle with good olive oil and grind black pepper over the top.

  5. Serve with coarse bread and a glass of wine.

Served at

After the Pazzi conspiracy · Florence, Italy

A study in exile · Florence, Italy