Broad beans salad with Pecorino cheese

Ingredients: 2 kg  fresh broad beans, pecorino cheese "Reginella d'Abruzzo", 2 tablespoons balsamic vinegar, olive oil, 1 clove of garlic, pepper, one tablespoon chopped parsley, salt.

Preparation: Shell the broad beans and remove the nipple that covers their seeds. Cook them in plenty of boiling water for 3/4 minutes, they must remain crunchy. Drain and allow to cool under running water. Meanwhile prepare the vinaigrette by placing vinegar, oil, salt, pepper and minced garlic in a bowl. Finally, cut pecorino cheese "Reginella d'Abruzzo" into flakes with the help of a potato peeler. Once cooled put  the beans in a large salad bowl, drizzle with the vinaigrette, add the Pecorino slices on top and serve.


Broad beans sald with Pecorino cheese