With the work done, I then open Alice Waters’ Chez Panisse Vegetables and weigh my options: purée them and stir them into risotto or eat them raw with prosciutto and Pecorino. I’m sorry, but anything that calls for two peelings is not going into my blender. And so, I eat the fava beans raw, tossed with olive oil and lemon juice, and mixed with parmesan or Pecorino. And I don’t share them with anyone because the two pounds I peeled yields only enough for a small snack. But they are so good. Definitely worth the double peeling. Once a year anyway. With this salad, I like the Pecorino to be in big chunks. I’m a big fan of shaving cheese with a peeler or with a sharp knife, but with this salad, I use a different technique: I stick the point of a large, sharp knife directly into the block of Pecorino and twist. It breaks into nice, flaky shards. Parley is a nice addition to this salad, but not critical. And a finely chopped shallot or red onion is also a nice touch.
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