There is a beautiful Tuscan Spring time tradition of serving Broad Beans with a fresh pecorino cheese. The cheese is sliced and served with the beans. If the beans are young, the guests get to pod their own as they eat them. There is a saltiness in the fresh pecorino that matches the sweetness of the broad beans. And the crispy texture of the beans with the melting softness of the pecorino is divine.
Although this is best when the beans are young, older beans that have been simmered or steamed for a few moments are also matched with pecorino. I drizzle with a little olive oil and scatter some black pepper over.
recipe notes and alternatives
Broad beans are also wonderful simply drizzled with extra virgin olive oil, a pinch of salt and a sprinkling of black pepper. If the beans are a little older, simmer for a couple of minutes, or cover with boiling water and leave for about 5 minutes before draining.
Or leave out the olive oil and simply sprinkle with salt and nibble on them while sipping a beer at the end of a hot day.