The Lazio Fava Bean and Pecorino Salad is more than just a dish—it’s a flavorful homage to the culinary traditions of Lazio, a central Italian region surrounding Rome, and it tells a story rooted in the rhythms of the seasons, the heritage of rural life, and the elegance of simplicity. Known for its rolling countryside, rich cultural history, and deep-rooted food traditions, Lazio offers a cuisine that is humble yet deeply flavorful, often celebrated under the umbrella of cucina povera—the “kitchen of the poor,” where modest ingredients are transformed into dishes of remarkable character.
This salad shines brightest in the spring, when fresh fava beans (often known as broad beans in the UK) are in season throughout the Italian countryside. These tender green legumes have been cultivated in Italy for thousands of years and are one of the oldest domesticated foods in the Mediterranean basin. Among the farming communities of Lazio, freshly podded fava beans are often enjoyed raw with slivers of salty Pecorino Romano cheese and a glass of wine—a practice that dates back to Roman times and remains a beloved tradition today on May Day picnics and spring gatherings.
The traditional pairing of fava beans and Pecorino isn’t accidental. Pecorino Romano, a hard sheep’s milk cheese with origins tracing back to Ancient Rome, is intensely salty and rich in umami, making it a perfect foil for the creamy, mild flavor of young fava beans. In this elegantly simple salad, the contrast of textures and tastes—velvety beans, sharp cheese shards, and grassy extra virgin olive oil—makes for a celebration of seasonal eating and local ingredients.
Highlighting Lazio’s culinary philosophy, this recipe uses just a handful of elements to deliver a complex, satisfying flavor. Extra virgin olive oil from Lazio—oftentimes robust, peppery, and redolent of green herbs—elevates the dish, binding it together with its fruity aroma. A splash of freshly squeezed lemon juice adds brightness, while optional fresh mint brings a burst of herbal freshness that nods to the region’s pastoral heritage. Every component is chosen with respect for quality, seasonality, and tradition.
This salad is typically served as an antipasto or light contorno (side dish), offering a vibrant, refreshing counterpoint to heartier Italian fare. Yet its simplicity is deceiving: from the careful blanching and peeling of the fava beans to the shaving of the Pecorino, the preparation encourages a mindful, almost meditative respect for the ingredients. It is also a flexible dish, easily adapted—served warm or cold, with or without mint, or even accompanied by crusty bread and a glass of dry white wine.
Ultimately, the Lazio Fava Bean and Pecorino Salad is a reminder of how Italian cuisine reveres place and produce. Whether enjoyed in a Roman trattoria or at your kitchen table, it captures the taste of spring in Central Italy—vivid, earthy, and utterly delightful.
Lazio Fava Bean and Pecorino Salad
Equipment
- Mixing bowl
- Medium saucepan
- Slotted spoon
- Cutting board
- Chef’s Knife
- Vegetable peeler
- Serving plate or wide shallow bowl
Ingredients
- 2 cups fresh fava beans shelled; approximately 1.5 lbs unshelled
- 4 ounces Pecorino Romano cut into small shards or shaved using a vegetable peeler
- 2 tablespoons extra virgin olive oil preferably from Lazio, fruity and grassy in aroma
- 1 tablespoon lemon juice freshly squeezed
- ¼ teaspoon kosher salt to taste
- ¼ teaspoon black pepper freshly cracked
- 1 tablespoon fresh mint finely chopped, optional
Instructions
- Bring a medium saucepan of water to a gentle boil. Add shelled fava beans and blanch for 1–2 minutes until the skins begin to separate and the inner bean turns vibrant green.
- Immediately transfer the fava beans to a bowl of ice water using a slotted spoon. Let cool for 2–3 minutes, then peel off the outer skins to reveal the tender, bright green beans.
- In a mixing bowl, combine the peeled fava beans, olive oil, lemon juice, kosher salt, and cracked black pepper. Toss gently to coat, being careful not to mash the beans.
- Add in the Pecorino shards and chopped mint if using, reserving a few pieces of cheese and mint for garnish.
- Transfer to a shallow serving plate, scatter the remaining Pecorino and mint on top, and drizzle with a final touch of olive oil.
Notes
- You can substitute fresh fava beans with frozen ones if out of season, but the flavor won’t be as sweet and tender.
- For a vegan version, omit the pecorino and add thin slices of avocado for creamy texture.
- To peel fava beans faster, blanch in small batches and pinch one end to squeeze the inner bean out of its skin.