INGREDIENTS PER 4 PEOPLE
Broad beans, 4 lb 6 oz
Chopped parsley, 1 tbsp
Vinegar, 2 tbsp
Extra virgin olive oil, 4 tbsp
Garlic, 2 cloves
Shell the beans and remove the nipple that covers their seeds. Then cook them in boiling water for 3-4 minutes. Drain and leave them in a colander to cool down.
Prepare a vinaigrette with the oil, vinegar, salt, pepper, the chopped garlic and the finely chopped parsley.
Slice finely the pecorino using a potato peeler.
Then peel the cooked beans. Only the green seed inside is edible.
You can dress the beans with the vinagrette and with pecorino slices on top.
Thanks to: My Little Italian Kitchen