Mario Batali’s Edible Garden Recipe of the Day: Fresh Fava Beans with Lonza and Pecorino Romano

Posted in Mario Batali's Edible Garden on September 19 2011, by Ann Rafalko

From August 27 – September 25, families can explore Mario Batali’s Edible Garden in the Ruth Rea Howell Family Garden and enjoy daily gardening activities and cooking demonstrations showcasing kid-friendly recipes with the chance to sample and search for ingredients in the garden. We are posting the recipes from Mario Batali’s Edible Garden here on the NYBG blog, Plant Talk, so check back often.

Fresh Fava Beans with Lonza and Pecorino Romano

Zach Allen, Executive Chef, B&B Ristorante

2 pounds fresh fava beans, shelled
A handful of fava leaves (optional)
1/4 cup lemon juice
Pinch of lemon zest
1/2 cup extra virgin olive oil
3 ounces pecorino romano, shaved
Sea salt and freshly ground black pepper, to taste
18 slices Lonza (cured pork loin)

Blanch the fava beans: cook in boiling water, shock in ice water and drain thoroughly.

Make a quick vinaigrette by combining the lemon juice, zest and olive oil. Season with salt and pepper, to taste.

Toss the blanched fava beans and leaves with the vinaigrette. Layer the salad with slices of Lonza and top with shaved pecorino cheese. Finish with freshly ground black pepper and serve.