This is more a “putting together of ingredients” rather than a receipe… I could not resist the fresh fava beans on the market, which according to Roman tradition should be served with a fairly young pecorino. I happened to have Mimolette at home, which is a perfect contrast in taste, texture and colour to the raw fava beans.
Mimolette is a French cheese, which is originally from Lille. It was first requested by Louis XIV, who was looking for a native French product to replace the then very popular Edam from The Netherlands. It is made from cow’s milk and it has a particular rind, which is the result of cheese mites intentionally introduced to add flavor by their action on the surface of the cheese.
Fava beans with Mimolette
- 1 kg fava beans this is including the pods
- 100 g Mimolette or any other hard cheese with a rather strong taste (pecorino, parmesan, manchego, etc)
- 3 table spoons olive oil
- 1 lemon
- salt and pepper
- Peal the fava beans and put them into a bowl. Cut the cheese into similar sized cubes as your beans and add them with the lemon juice, olive oil as well as some salt and pepper. Depending on your cheese, you might not need to add that much salt.
- Let it amalgamate in the bowl for about 30 minutes before serving it with bread.