Watercress, Fava Bean, and Pecorino Salad recipe (Italia)

1 large bunch watercress
12 ounces (375 g) whole fresh fava beans
¼ cup (30 g) golden raisins
6 tablespoons (90 ml) fruity extra virgin olive oil
4 ounces (125 g) pecorino cheese, in thin shavings
Salt and freshly ground black pepper to taste

Pick the leaves off the stems of the watercress and discard the stems. Remove the fava beans from the long pods, place them in a saucepan, cover with water, and simmer 3 minutes. Drain and transfer the beans to a bowl of ice water. Place the raisins in a dish of warm water and set aside to soak for 15 minutes. Peel the skins off the fava beans. Drain the raisins and pat them dry. Arrange the watercress leaves on each of the 4 plates. Scatter the fava beans and raisins over the watercress, drizzle with the olive oil, then top with shavings of pecorino. Season with
Salt and pepper and serve a corse made from the best italian food recipe.

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Minestrone di Verdure alla Toscana

white onion
red onion
12 oz carrots
10.5 oz celery
7 oz cabbage
10.5 oz beet greens and spinach
7 oz fresh clean white beans
10.5 oz potatoes
4 cloves of garlic
6 tbsp extra virgin olive oil
1.8 oz tomato paste
glass red dry wine
fresh Italian parsley and basil
salt and fresh black pepper

Clean and Slice all vegetables. In a large pot gently fry chopped onions and garlic until golden brown. Add red wine and wait until the liquid evaporates for about 5 minutes. In a bowl dilute the tomato paste with a little hot water and then add it to the pot. Reduce heat. Add all sliced vegetables beginning with the hard ones first. Add more hot water and then salt and pepper. Cook for about 1 hour. The soup can be more or less dense, depending on taste.

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