Today I’m not presenting a real recipe, but an original, simple, and tasty idea to creatively present a spring classic: fresh fava beans and pecorino. An ageless combination, reminiscent of tradition and open-air days, perfect for those who love to bring authentic flavors to the table with a touch of creativity.
In this season, fava pods are undisputed protagonists in our kitchens. Fava bean recipes abound: from first courses like a creamy risotto with fava beans, pecorino, and pancetta, to fresh tagliatelle with fava beans and potatoes, there’s truly a plethora of choices.
But today I’ve decided to serve them in an even simpler and more scenic way: raw, accompanied by cheese, in the form of skewers! Yes, you heard right: with a bit of patience, I skewered fava beans and pecorino, alternating them on small sticks. The result? Adorable to look at and delicious to taste! They are perfect as a finger food appetizer, to serve during a buffet, a spring picnic, or for a home happy hour.
As for the seasoning, let your tastes inspire you: some eat them natural, others prefer a drizzle of extra virgin olive oil and a pinch of salt, or – like my son – with a tasty touch of balsamic glaze, which gives a truly irresistible sweet and sour note.
Try them too and let me know: it will take a few extra minutes to prepare them, but I assure you they will be a hit!
See you at the next recipe!!!
TRY ALSO:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring
- Energy 150.86 (Kcal)
- Carbohydrates 1.11 (g) of which sugars 0.81 (g)
- Proteins 8.69 (g)
- Fat 12.10 (g) of which saturated 6.70 (g)of which unsaturated 0.00 (g)
- Fibers 0.63 (g)
- Sodium 2,027.38 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10.6 oz fava pods
- 5.3 oz Tuscan pecorino (or romano)
- to taste balsamic glaze (optional)
Tools: fresh fava beans and pecorino
- 8 Skewers wooden
Recipe: fresh fava bean and pecorino skewers
Springy, delicious, creative.
Preparing these skewers is really simple, the only thing you need is a bit of patience!
Open the pod by applying light pressure with your fingers along its length, then detach the internal seeds (the fava beans) one by one.
Cut the Tuscan pecorino into slices about 0.4 inches thick, then slice them into sticks and finally cut them into regular cubes. Choose a suitable knife, especially if the cheese is well-aged.
Take a wooden skewer and start threading the pecorino cubes and fava beans, alternating them to create a nice play of colors and flavors. Continue until the skewer is filled, leaving some space at the ends for an easy grip.
You can enjoy them natural, to fully appreciate the simplicity and freshness of the ingredients, or opt for the more classic version, with a drizzle of extra virgin olive oil and a pinch of salt: a combination that never disappoints.
If you want to impress with a more sophisticated touch, try the gourmet variant: a few drops of balsamic glaze, which creates a delicious contrast between the savory pecorino and the sweet and sour note of the glaze, just like I prepared them!
For those who love fresh and citrusy aromas, I recommend an even more spring-like version: add some grated untreated lemon zest. It only takes a few seconds for an explosion of freshness that enhances the flavor of the fava beans and adds an elegant and fragrant touch.
Storage and tips
Storage: if you prepare them in advance, place them in an airtight container or cover them with plastic wrap and store them in the refrigerator. They last up to 1 day. Before serving, you can leave them at room temperature for a few minutes, so the pecorino returns to its ideal consistency. I do not recommend freezing them.
Tips: here are some ideas for a nice presentation:
on a nice wooden board or tray, arranging them neatly and alternating the direction of the skewers for a dynamic effect.
In glasses or jars, placing 3-4 skewers in small transparent glasses or glass jars, perhaps with some mint leaves or salad at the bottom for a decorative touch.
On a bed of salad laying the skewers on a bed of mixed greens or arugula, to add color and freshness.
FAQ
Should the fava beans be peeled?
It depends on their size and freshness. If they are small and very tender, you can use them whole. If they are larger or the skin is a bit tough, it’s better to peel them to make the skewers more delicate.
What other cheeses can I use besides Tuscan and Romano pecorino?
You can also make the fresh fava bean skewers with sweet Sardinian pecorino, Greek feta, primo sale, or choose a semi-aged caciotta.
