Pecorino di Pienza cheese pudding
Today we would like to propose you a pudding of Pecorino di Pienza with a broad bean sauce. It is often complicated to use cheeses to cook. Their intense flavor, their nature and their consistency allows them to be transformed into an excellent accompaniment or condiment. But it’s hard that the “transformed cheese” becomes the king of the dish. This is thereason why we propose you this recipe, where the cheese is the real king. Pecorino and broad bean is a classic combination in Tuscany. Let’s try to make something different! A Pecorino cheese pudding with broad bean sauce and to complete the dish a little bit of crispy capocollo. So let’s try. Put the aprons on and turn on the oven.
- 180 g of semi-mature Pecorino di Pienza + 20 g for the cryspi cheese
- 2 slices of seasoned capocollo half a centimeter thick
- 220 ml of fresh cream
- 2 whole eggs and one egg yolk
- 500-700 g of fresh broad beans
- a clove of garlic
- salt, butter, oil and pepper q.b.
Put 50 ml of fresh cream in a pot and bring to boil. When the cream boils, turn off the heat, add the Pecorino Cheese and mix quickly with a whisk.
Cool down the “fonduta” and then add the rest of the fresh cream. Now add the beated eggs and mix wel. Salt and pepper. Preheat the oven to 150° (static oven). In the meantime, boil the beans in water. After cooking, drain the beans and put them in water and ice. Grease some baking molds, fill them with the cheese cream and bake for 15-20 min. Meanwhile, peel the broad beans, and sauté them in a pan with oil and garlic. With a mixer, whip the broad beans and add a little water to reach the desired consistency. Cut the capocollo into very thin strips and cook in a pan until it becomes crisp.
In a non-stick pan, put a little grated Pecorino and turn it with a toothpick to obtain crispy cheese.
Turn out your pudding (wait until it cool down). On top add the crispy cheese and a little crispy capocollo. Pour a little sauce and the dish is ready. Simple and tasty.