This is one of those dishes that’s almost too simple - but when everything’s right, it hits exactly how it should.
Sweet favas, sharp pecorino, good olive oil, fresh mint, and a little lemon. That’s it.
✨ This dish is built off three main foundations:
Peak Ingredient Quality - nothing to hide behind here
Salt + Acid Balance - lemon and pecorino doing the work
Fresh Herb Finish - mint bringing everything to life
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🎥 Full recipe + technique for subscribers below! ↓
Fava Bean Salad with Pecorino Pepato
Serves 4
Ingredients 📋
3 lbs fresh fava beans in pods (~3 cups shelled)
1 lemon, juiced
½ cup extra virgin olive oil
6 oz Pecorino Pepato, shaved into shards
¼ cup fresh mint, torn
Salt and black pepper
Instructions 👇
Blanch the Beans
Bring salted water to a boil.
Blanch fava beans for 1 minute.
Transfer to ice water until completely cold.
Drain well.
Peel
Split the outer skin and pop out the bright green bean.
Discard skins.
Dress
Combine beans with lemon juice, olive oil, salt, and pepper.
Toss gently.
Finish
Fold in pecorino shards.
Add torn mint just before serving.
Plate and drizzle with extra dressing.
👨🍳 Inside Scoop with Chef Luke
Buy Young Favas - smaller = sweeter and more tender
Salt the Water Properly - flavor starts here
Shard the Cheese - better texture, better bites
Mint Goes Last - keep it fresh and aromatic
Keep It Simple - nothing here should overpower
🍷 Wine Pairing
Etna Bianco (Carricante) - Bright, mineral, and saline - perfect with pecorino and olive oil.
Verdicchio dei Castelli di Jesi - Almond, citrus, and savory notes that lift the greens.
🛒 Shopping List
Produce
Fava beans (3 lbs in pods)
Lemon
Fresh mint
Dairy
Pecorino Pepato
Pantry
Extra virgin olive oil
Sweet, sharp, meaty, and finished with that clean hit of lemon - this one just keeps you going back for another forkful! 💛



A labor of love! Beautiful salad!