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    Windsor, CA 95492
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Fresh Fava with Pecorino

By Chef John Ash

This is an ancient recipe from the Emilia-Romagna region of Northern Italy. It celebrates spring with both new green Favas and the white young sheep’s milk cheeses which are made at that time. Do not use an aged grating cheese like pecorino romano. I remember cafes all over this region serving this both as an appetizer or as the cheese course following the meat course. I’ve blanched the Favas here but if you can find them very fresh, young and tender, do as the Italians do and eat them raw.

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    Serves 4

    Total Time 20 minutes

    Prep Time 20 minutes

    Difficulty Level Easy


    4 lb fresh, young unshelled fava beans

    1 lb young, fresh sheep's milk cheese from Italy such as fiore sardo

    Fresh sheep Ricotta from Bellweather Farms

    Fruity extra virgin olive oil, preferably Olio Nuovo

    Fresh lemon wedges

    Fresh ground pepper

    Coarse sea salt

    Rustic with bread with a good crust and texture such as Ciabatta


    1. Shell the favas and discard pods. Drop beans into boiling salted water and cook for 1-2 minutes. Drain and immediately plunge into ice water. Drain again and remove tough outer skin from each bean. Place beans in a bowl.

    2. In whatever combination you like - serve thin slices of good fresh cheese, a drizzle of olive oil, a drop or two of lemon juice, freshly ground pepper and a few grains of salt on top of a slice of good crusty peasant bread!

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    Sonoma-Cutrer’s top priority is always to protect the health and wellness of our guests and employees. Our team has been actively monitoring the coronavirus (COVID-19) situation, especially as it relates to Sonoma County, CA. We have decided to suspend all tours and tastings at Sonoma-Cutrer beginning March 14, 2020.

    As we all navigate through this dynamic situation, our goal is to further minimize risk to our valued guests, employees and the potential spread of the virus to their families and communities. While we expect this disruption to our tours and tastings to be temporary, our closure will remain in place until this health emergency subsides and officials declare it safe to resume normal activity. 

    In the meantime, if you have questions, please do not hesitate to contact us directly. You may contact our tasting room at (707) 237-3489 or [email protected]. For wine club questions, please call (707) 237-3498 or email [email protected]. We will be checking our phone messages and emails daily.

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