BROAD BEANS SALAD INSALATA DI FAVE

Ingredients:

2 Kg of broad beans 1 tbsp of chopped parsley 2 tbsp of vinegar 4 tbsp of olive oil 2 cloves of garlic Salt and pepper

Shell the beans and remove the nipple that covers their seeds. Cook them in boiling water for 3 to 4 minutes. Then drain and leave them in a colander to cool down. Make a vinaigrette with the oil, vinegar, salt and pepper, chopped garlic and the finely chopped parsley. Slice finely the Pecorino with the help of a potato peeler. Peel the cooked beans. Only the green seed inside is edible. Dress the beans with the vinagrette and with Pecorino slices on top.

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