Fave e Pecorino is the dish that foir me kicks off the spring season. Fresh fava beans, still in their shells are heaped in vibrant green mountains at every fruttivendolo (greengrocer) in Italy and the best way to offset their ripe, sweet, crispy green flesh is with slivers of salty, mature pecorino.
Plonk a basket of fava beans in their shells on the table, a slab of pecorino with a knife and good bottle of crisp dry white wine and you've got yourself the ideal spring aperitivo. Simple, informal, and tasty as hell.
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