Ricette
Flan of of fava bean pods with Pecorino Toscano PDO
Ingredients
For the flan
- 1 kg of potatoes
- 200 g of milk
- 150 g of Spring onions
- 280 g of Pecorino Toscano PDO
- 100 g of bacon 100
- 50 g of breadcrumbs
- 25 g of EVO oil
- 10 g of chopped parsley
- 2 eggs
- Nutmeg, salt, and pepper to taste
For the cream of fava bean pods
- 1 garlic clove
- 100 g of Spring onions
- 40 g of EVO oil
- 10 g of basil
- 300 g of fresh fava bean pods
- Vegetable broth (if necessary)
For the garnish
- 150 g of Pecorino Toscano PDO
- 20 g of EVO oil
- 5 Spring onions
- Salt to taste
Preparation
For the flan
Boil the potatoes, peel them, and mash them.
Chop the spring onions, stew them with the diced bacon, and mix them with the potatoes.
Add the eggs, diced Pecorino Toscano PDO, milk, chopped parsley, nutmeg, pepper, and salt.
Use EVO oil and breadcrumbs to cover the sides of the aluminium moulds, then fill them with the previously obtained mixture.
Bake in a bain-marie at 180° C for about 20 minutes.
For the cream of fava bean pods
Crush the garlic clove and let it brown with the spring onions, previously cut into julienne strips.
Add the fava bean pods and stew (adding vegetable broth, if necessary).
Add basil, EVO oil, and salt to taste, then blend all in the mixer.
For the plating
Spread some cream of fava bean pods on a flat plate.
Place the flan on the fava bean pods cream.
Garnish with Pecorino Toscano PDO little cubes and wilted spring onions.