This is a spring salad that I would eat every year at Cibreo, my favorite restaurant in Florence. Fabio Picchi, chef/owner, would practically shell the fave into the bowl in front of you. It’s a simple salad but one that I eat with reverence now that Fabio has passed.
February 25th, 2022

1/2 lb of thin fava beans, shelled
1/4 lb of fresh pecorino cheese, called marzolino, cubed into bites no bigger than the favas
1 to 2 spring onions, chopped
2 sprigs of parsley, chopped
1/4 cup of extra virgin olive oil or to taste
1/4 cup of red wine vinegar (please use what you have if you don’t have it)
Salt to taste
Freshly cracked black pepper or a pinch of peperoncino to jazz it up!