Broad Beans, Pecorino Cheese, and Pancetta

The combination of broad beans, pecorino cheese, and pancetta is a simple and flavorful delight, typical of the Italian culinary tradition, especially during the springtime. Here is a version of the dish you could prepare:

Ingredients

• 400 g of shelled fresh broad beans (or frozen if not in season)
• 150 g of smoked pancetta, diced
• 100 g of aged pecorino cheese
• Salt
• Black pepper
• Extra virgin olive oil

Preparation

1. If you are using fresh broad beans, remove the outer skin to get only the inner seeds. If the broad beans are still young, this step can be skipped. Frozen broad beans are usually already shelled.
2. In a large skillet, sauté the pancetta over medium heat until it becomes crispy and has released some of its fat.
3. Add the shelled broad beans to the skillet with the pancetta and cook for a few minutes, until they have softened. If necessary, you can add a little water to help cook the broad beans.
4. Season with salt and black pepper to taste. Be careful with the salt because the pancetta and pecorino are already savory.
5. Once the broad beans are tender and the pancetta is crispy, turn off the heat.
6. Slice the pecorino cheese into thin flakes or coarsely grate it.
7. Serve the broad beans and pancetta warm with flakes of pecorino on top. Complete the dish with a drizzle of raw extra virgin olive oil and an additional sprinkle of black pepper if desired.

This dish is an excellent appetizer or spring side dish. The pecorino adds a unique flavor that perfectly matches the sweetness of the broad beans and the rich taste of the pancetta.

Interesting Facts

Broad beans and pecorino cheese are a classic pairing, especially during picnics on May 1st, known in Italy as “Labor Day,” which coincides with the season when broad beans are fresh and at their peak of flavor.