skish
IT

Peppered ricotta with fresh broad beans and pecorino

The taste of a Roman spring in a small bowl.

  • 10 min
  • 1 serving
  • Vegetarian
  • Italian cuisine
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Peppered ricotta with fresh broad beans and pecorino

Per serving

Calories
339 kcal
Protein
21 g
Carbohydrates
18.6 g
Fat
20.5 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Broad beans120 g
  • Part-skim ricotta150 g
  • Pecorino8 g
  • Extra virgin olive oil1.5 teaspoons
  • Black pepperto taste

Contains: lactose,

In season: April – May

Method

  1. Pod the broad beans by opening the pods with your fingers; if they are large, nick the skin of each bean with a fingernail and squeeze it out, so they stay tender and sweet.
  2. In a small bowl, work the light ricotta with a fork and plenty of freshly ground black pepper until creamy.
  3. Shave the pecorino thinly with a vegetable peeler.
  4. Spoon the ricotta into a bowl, scatter the broad beans and pecorino over it and finish with a drizzle of extra virgin olive oil.

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