Recipe Overview
This classic Tuscan appetizer celebrates fresh fava beans at their seasonal best. The sweetness and tenderness of the beans are balanced by the salty firmness of Pecorino Toscano, the nuttiness of toasted walnuts, and the richness of extra virgin olive oil. It is a simple but deeply regional antipasto that works beautifully on spring menus. Related Tuscan legume tradition: Lupino dolce di Grosseto is a distinct lupin, not a product made from fava beans. Prepared lupini are debittered, boiled, and commonly packed in brine in pouches, tubs, or jars for aperitivi and savory snacking. Lupin is a separate declarable allergen in markets that follow European-style allergen rules; this fava-bean recipe does not contain lupin.
Chef Notes
Use very fresh fava beans for the best texture and color. Cut the Pecorino into small neat dice so it integrates naturally with the beans and walnuts rather than overpowering them. Finish with a high-quality extra virgin olive oil immediately before service.
Connected Experience
The recipe now follows the updated Appetizer master template and connects to the Antipasti Station, Menu Builder, labor records, wine pairing, master search and the shared Ingredients Library icon engine.
Ingredients
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Fresh Fava Beans
170 g, fresh, shelled and double-peeled
TC-LEG-FAVA-001
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Toasted Walnuts
60 g, toasted
TC-NUT-WALNUT-001
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Tuscan Pecorino Cheese
75 g, diced into small neat pieces
TC-DAIRY-PECORINO-TOSCANO
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Salt
3 g, season to taste
SPICE-SALT-0001
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Fresh Ground Black Pepper
2 g, grind fresh and season to taste
SPICE-PEPPERCORN-BLACK
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Extra Virgin Olive Oil
30 g, for dressing and finishing
OIL-0001
Preparation
- Peel the fresh fava beans, removing both the outer pod and the inner skins so the beans are tender and clean on the palate.
- Place the prepared fava beans in a bowl and add the diced Tuscan Pecorino and toasted walnuts.
- Season with salt and freshly ground black pepper, drizzle with extra virgin olive oil, and toss gently so the beans stay intact.
- Serve immediately as a fresh spring antipasto, or lightly chill before plating.
Service Suggestions
- Serve as a fresh spring antipasto or a light opening course.
- Present on an antipasti platter or in individual chilled bowls.
- Finish with Pecorino shavings, young fava leaves or a final drizzle of extra virgin olive oil.
- Ideal for wine-bar service with Vernaccia di San Gimignano.
Dietary / HACCP Notes
- Vegetarian and naturally gluten-free as written; verify every packaged ingredient.
- Contains milk from Pecorino and tree nuts from walnuts.
- Check the Pecorino rennet when serving guests who follow strict vegetarian requirements.
- Keep shelled beans, cheese and prepared mixture refrigerated at 41°F / 5°C or below and prevent allergen cross-contact.
| Calories | 310 kcal |
| Protein | 13 g |
| Carbohydrates | 16 g |
| Fat | 22 g |
| Fiber | 5 g |
| Cholesterol | 20 mg |
| Sodium | 520 mg |