Raw Fava Beans With Sheep’s Milk Cheese
– Olive oil
– Black pepper
– Young, early Fava beans
– Pecorino or caciottaa cheese, cubed
-Shell the beans and place in a bow with the pecorino or caciotta, approximately 3 parts beans to 1 part cheese. (These cheeses are even sharper than Parmesan, so taste as you add.)
-Moisten well with olive oil and season to taste with salt and pepper. Be generous with the salt.