In Tuscany as in Puglia, the freshly picked and fresh crunchy pods peel directly on the table and are eaten with seasoned pecorino cheese accompanied by a bit of bread: a tradition of peasant origin that is still repeated today when the beans I'm in season. Salt and pepper offers you this traditional combination in a first course of light but tasty pasta, and enriches it with a pinch of mint; this is how they are born pecorino half sleeves: simply delicious!
The Fava beans fresh are one of the few vegetables that are still found only in their season, in spring. This is synonymous with higher quality, so take advantage of it! Do not miss the opportunity to prepare short sleeves with salt & pepper pecorino: a pasta dish easy to prepare, ready in just 30 minutes; to bring to the table for your family or your friends, at least once a year! Very good indeed!
Preparation of pecorino half sleeves
1) To realize the pecorino half sleeve recipe start by peeling the onion, then cutting it into very thin slices. Transfer them to a non-stick pan with 4 tablespoons of oil, pour over a ladle of hot water, cover and cook for 20 minutes.
2) Scotta the thickest broad beans in boiling water for a few minutes, drain, cool and remove the skin that covers them. Add all the beans to the onion, pour another ladle of boiling water and continue cooking for 7-8 minutes on a high flame.
3) Add the chopped mint leaves and salt. Cook the pasta, drain it al dente, transfer it to the pan with the Fava beans, let it flavor for a few seconds, add the pecorino cheese cut into strips. Serve the pecorino half sleeves.
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