A simple dish with two ingredients which are ambassadors of the Sicilian kitchen, fava beans and pecorino sheep cheese (if the fava beans are from Modica excellence will be achieved). A marriage already tested in a perfect fusion with Zagra Grillo, which shines for its savor, its mineral flavor and freshness.
Given the low temperatures which are approached, we also suggest you dare to try Bidis, a rich and elegant Chardonnay which warms the palate.
You can vary this recipe, transforming the cream into velvet, using much sheep cheese, and in this way the Chardonnay will melt together with the creaminess of the fava beans and the savor of the cheese .
It will warm the palate and the heart.
Ingredients for 4 persons
18 ounces of fresh fava beans
2 ounces of extra-virgin olive oil
1 branches of chervil to decorate
3.5 ounces of Ragusa sheep cheese
salt
Shell the fava beans and cook them in salted boi- ling water. Chill them in iced water, drain them and then peel them. Blend half the beans with the extra-virgin olive oil, and salt. Cut the sheep cheese into flakes. Put the fava bean cream in the middle of a serving dish, place the remaining whole beans on top of the cream, and sprinkle with the sheep cheese. Decorate with the branch of chervil and a few drops of olive oil.
