The Art of Cookery: Beans and pecorino cheese - Italian Beans and pecorino cheese from Tuscan Cooking.

The Art of Cookery - Traditional italian recipes & wines from florentine and tuscan cookingItalian Food RecipesTraditional Florentine, Tuscan and Italian Recipes & Wines


APPETIZERS


Baccelli e pecorino
(Young broad beans and pecorino cheese)
  • Preparation time: 30 minutes.
  • Standing time: one hour.
  • 3 kg fresh, young broad beans in their pods.
  • 400g fresh pecorino.
  • Extra-virgin olive oil.
  • Salt.
  • Black pepper.

 
Shell the beans, place in a salad bowl and dress with the oil, salt and pepper. Chop soft, young pecorino cheese into cubes (mature pecorino would overwhelm the delicate flavour of the broad beans) and add to the salad bowl.
 
Leave aside in a cool place for an hour to let the flavours mingle. Serve with wholemeal bread.
 
This could also be an excellent main ,course, especially if you have already eaten a substantial first course and in the summer time it is also suitable as a quick lunch if you like broad beans and are not satisfied by the small portion of an antipasto.

 
 
« back
 



Italian Cooking Recipes
Home
The Art of Cookery
Setting the Table
APPETIZERS
FIRST COURSES
How to Cook Pasta
MAIN COURSES
FISH
VEGETABLES
CAKES & DESSERTS
Perfect Daily Bread
WINES
How to Taste Wine
SPECIAL
Cooking Terms
Tuscany Cooking Classes New!
Tuscany Restaurants New!
Useful Links
Suggestions
Sitemap





� Copyright by Edizioni La Mandragora
All right reserved. Text may not be reproduced without the written permission of the Publisher
The Art of Cookery is a project by Aperion.it - Web Agency in Florence, Italy