Easy Italian Recipes

 MAKE 4-6 SERVINGS

- 3 lb (1.5 kg) fava (broad) beans in their pods
- 6 oz (185 g) pecorino cheese, cut into 1/2-inch (12-cm) cubes
- 1/4 cup (2 fI oz/60 ml) extravirgin olive oil
- Sea salt and freshly ground pepper

In Italy, fava beans are one of the firstvegetables of the spring garden. Early in the season, the young beans are so crisp and tender that they are eaten raw, straight out of their bright green pods. Look for a medium-aged pecorino, which will hold its shape better when cut.

To shell the beans, press along the seam of each pod with your thumb to split it open. Bring a saucepan three-fourths full of water to a boil. Add the beans and blanch for 1-2 minutes. Drain and let cool slightly. Pinch the edge of each bean where it was attached to the pod to slip it from its skin. Discard the skins and transfer the beans to a salad bowl.
Add the cheese to the beans, then drizzle with the olive oil and season with salt and pepper. Toss to mix well and serve.
NOTE: Fava beans are often seen on antipasti platters, served atop garlicky crostini. Follow the instructions on page 40 to prepare the crostini. Blanch and peel the fava beans as directed above. In a bowl, lightly smash the beans with the back of a fork. Spread the beans on the crostini and serve with a drizzle of olive oil. Or, for a more elaborate presentation, top with a small, thin slice of prosciutto.

Buon appetito!

 MAKE 4 SERVINGS

-8 ripe figs such as Mission or Adriatic
-4 paper-thin slices prosciutto
-Aged balsamic vinegar

Fresh figs, which have a short early-summer season and a second, longer season and bigger harvest that stretches from late summer into early autumn, should be picked and purchased at their peak of ripeness, as they do not ripen further off the tree. Look for fragrant, soft fruits with tiny cracks in the skin, being careful to avoid bruised specimens.

Trim the stem off each fig, then cut the fig in half lengthwise. Cut each slice of prosciutto into quarters. Wrap a piece of prosciutto around each fig half.
Arrange the wrapped figs on a serving platter. Drizzle evenly with balsamic vinegar to taste and serve.

Fresh figs are a staple of summer antipasto platters in Italy and pair well with both meats and cheeses. Try serving the fig halves with slices of salty ricotta salata or chunks of Parmigiano-Reggiano. Or, trim the stems and cut each fig into quarters lengthwise, stopping about 1/4 inch (6 mm) before the bottom so the fig remains intact. Stuff the inside with crumbled creamy blue cheese, such as Gorgonzola, or fresh goat cheese.

Buon appetito!