- 450 g fresh shelled beans
- 400 g chicory
- 120 g Roman pecorino cheese
- extra virgin olive oil
For the recipe for the frying pan of beans and chicory, wash the chicory and break it up. Cut the pecorino into flakes. Blanch the beans in salted water for a couple of minutes. Heat 1 tablespoon of oil in a large pan and cook the chicory for 4-5 minutes, adjusting with salt. Mix the beans and the chicory, spread the pecorino flakes on top and serve.
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