Broad bean and pecorino salad (Insalata di fave con pecorino) from River Cafe Cookbook Two (page 26) by Rose Gray and Ruth (Ruthie) Rogers

  • pecorino staginato cheese
  • lemons
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    Can use parmesan for aged pecorino staginato.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can use parmesan for aged pecorino staginato.

  • Ganga108 on November 01, 2021

    I love growing broad beans. They are sweeter and more "grassy" than buying them from shops. I pick them from the time they are no bigger than my forefinger, up until they are so huge. Half get eaten, half are frozen for the rest of the year. Salads of broad beans and pecorino are de rigueur during the season, and we make them a lot. This recipe is an excellent one. Today we did away with the greens and added potatoes. Love the addition of aged balsamic. It really makes a difference.

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