Fava Beans and Pecorino

Fava Beans and Pecorino
John von Pamer


  • fat clove garlic, sliced thinly
  • 1/4 Teaspoon  kosher salt, plus large pinch
  • 1 Cup  peeled fava beans
  • 12  mint leaves, torn
  • 4 Teaspoons  coarsely grated Pecorino Romano
  • 2 1/2 Tablespoons  extra-virgin olive oil, plus more for drizzling
  •   Freshly cracked black pepper, to taste
  • 1/8 Teaspoon  lemon juice
  •   Eight 1/2-inch-thick slices Italian long bread

This is our take on the classic Ligurian salsa maro, which is made of crushed fava beans, mint, pecorino, a little bit of garlic, and a squeeze of lemon to brighten the whole thing up. A mortar and pestle works beautifully here — you get a nice variation of texture, with some bigger pieces and smaller bits as well. If you just dump everything in a food processor and pulse it, you'll wind up with a more uniform consistency, which isn't quite as interesting to eat (see note below).

Click here to see 'Franny's' Cookbook Brings the Neighborhood Italian Joint to Your Kitchen.


In a mortar, combine the garlic and pinch of salt and pound together briefly with the pestle to break up the garlic. Add the fava beans and mint and pound until the mixture has a spreadable consistency. Stir in the Pecorino Romano and olive oil. Season with the salt and pepper, to taste, and the lemon juice.

Preheat the broiler. Drizzle 1 side of the bread slices with olive oil. Toast, oiled side up, until golden and crisp, 1-2 minutes. Spread the hot toasts with the fava mixture. Drizzle with more olive oil and serve.


Note: If you want to use the food processor for this, go ahead, but be careful and pulse the favas to get different-sized pieces.


Calories per serving:

269 calories

Dietary restrictions:

Balanced Vegetarian, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 45g 70%
  • Carbs 137g 46%
  • Saturated 9g 43%
  • Fiber 19g 76%
  • Trans 0g
  • Sugars 25g
  • Monounsaturated 27g
  • Polyunsaturated 8g
  • Protein 39g 77%
  • Cholesterol 12mg 4%
  • Sodium 1,953mg 81%
  • Calcium 483mg 48%
  • Magnesium 152mg 38%
  • Potassium 859mg 25%
  • Iron 10mg 58%
  • Zinc 4mg 29%
  • Phosphorus 599mg 86%
  • Vitamin A 33µg 4%
  • Vitamin C 7mg 11%
  • Thiamin (B1) 1mg 76%
  • Riboflavin (B2) 1mg 59%
  • Niacin (B3) 16mg 80%
  • Vitamin B6 0mg 22%
  • Folic Acid (B9) 385µg 96%
  • Vitamin B12 0µg 2%
  • Vitamin D 0µg 0%
  • Vitamin E 7mg 34%
  • Vitamin K 84µg 105%
Have a question about nutritional data? Let us know.
Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...