Preparation

1. Bring 500 ml of water to a boil in a pan with the vegetable stock-cube.
2. Pour in the frozen fava beans and cook them for 8/9 minutes.
3. Drain the fava beans, setting aside the cooking broth.
4. Rinse the legumes with cold water in order to stop the cooking and keep their color bright. 
5. Let the broth cool off.
6. In a blender, pour the fava beans, the peeled avocado, (without the pit) the lemon juice, the pecorino cheese and a pinch of pepper.
7. Blend and, a little at a time, pour half a glass of the cooking broth into the blender. 
8. Continue blending and, if necessary, add some additional spoons of cooking broth until you obtain a creamy pâté. 
9. Pour the pâté  into a small bowl and serve it with sliced toasted bread and speck.