Raw broad beans with pecorino

Raw broad beans with pecorino

Baccelli e pecorino

By
From
Florentine
Serves
4
Photographer
Lauren Bamford

The first time I properly fell in love with broad beans was when I learned how to eat them this way. In spring, all the trattorie in Florence will serve this as part of an antipasto. A heaping basket of firm, fresh broad beans, intact in their long pods, is brought to the table, along with a board of bitey pecorino cheese (or perhaps some Tuscan prosciutto). The pods are cracked open and the ever so slightly bitter, raw beans (in their skins) are popped into mouths followed by a salty piece of cheese. It’s an ideal pairing for an antipasto – the bitterness in the raw broad beans stimulates the appetite and is a great way to start a meal.

Ingredients

Quantity Ingredient
20 firm, young broad bean pods
280g semi-aged pecorino cheese

Method

  1. Arrange the pods in a basket, or on a serving plate or pretty wooden chopping board, accompanied by the cheese, sliced or cut into sticks. Supply another plate or basket for the empty pods. Let guests open up the broad beans themselves, eating the beans with a bite of cheese.
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