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Ricotta fava beans recipe – La Cucina Italiana – Italian Cuisine


  • 1 Kg fresh broad beans in pod
  • 250 g a monk's beard
  • 240 g goat vaccines
  • 200 g pecorino cheese
  • 150 g snow peas
  • 4 eggs
  • fresh chilli
  • extra virgin olive oil
  • butter
  • salt
  • pepper

For the recipe for broad bean pies, clean the monk's beard and blanch it in boiling salted water for 1 minute. Blanch the snow peas in boiling salted water for 3 minutes and cool them in ice water. Shell the broad beans, blanch them in boiling salted water for 3 minutes, then cool and peel them. Blend 160 g of fava beans, goat cheese, 100 g of diced pecorino cheese, eggs, half chopped chilli, a pinch of salt and freshly ground pepper with a hand blender. Grease 6 molds (ø 7 cm, height 5 cm), spread the bean mixture and bake at 150 ° C for about 40 minutes. Season 3 tablespoons of oil with a fresh chopped pepper and a pinch of salt. Take the puddings out of the oven, place them on the plates, season with the flavored oil and garnish them with the peas, the monk beard, the remaining beans and 100 g of sliced ​​pecorino cheese.

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