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Ingredients for 4 people
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- 14 ounces fresh fava beans shelled (or frozen)
- ½ cup cream
- 3 ½ ounces ricotta
- 2 eggs
- 3 ½ ounces sliced guanciale (cured pork jowl)
- 7 ounces tomatoes
- 3 ½ ounces Pecorino Gran Cru Academia Barilla
- 1 clove garlic
- 4 mint leaves
- 4 marjoram leaves
- Extra Virgin Olive Oil Monti Iblei Academia Barilla to taste
- Salt and pepper to taste
Le Ricette
Fava Beans and Guanciale Flan
di Academia Barilla
PREPARATION TIME
75 min
75 min
DIFFICULTY
Medium
Medium
TYPE
Appetizer
Appetizer
Tags
Ingredients for 4 people
14 ounces fresh fava beans shelled (or frozen)
½ cup cream
3 ½ ounces ricotta
2 eggs
3 ½ ounces sliced guanciale (cured pork jowl)
7 ounces tomatoes
3 ½ ounces Pecorino Gran Cru Academia Barilla
1 clove garlic
4 mint leaves
4 marjoram leaves
Extra Virgin Olive Oil Monti Iblei Academia Barilla to taste
Salt and pepper to taste
Ingredients
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| ORIGINAL INGREDIENT | ALTERNATIVE INGREDIENT | QUANTITY |
|---|---|---|
| Guanciale | Pancetta | 3 ½ ounces |
Preparation 50 minutes preparation + 25 minutes cooking
Cut a shallow X on the top of washed tomatoes. Drop them into boiling water for 30 seconds (this will aid in removing the skin). Cool, then peel and seed them.
Julienne and toss with extra virgin olive oil, crushed garlic, marjoram and pepper. Set aside.
Peel and boil fava beans for about 3 minutes in salted water.
Process in a blender with ricotta. Add whole eggs, cream, whole mint leaves and process until smooth.
Oil individual ramekins and fill by 3/4 with the mixture.
Place ramekins into a baking dish with about 1 inch of water (bain marie).
Cook in a preheated 350°F oven for about 25 minutes.
Serve with slivers of Pecorino cheese, 2 slices of guanciale and tomatoes.
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