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Fava Beans and Guanciale Flan

di Academia Barilla

Fava Beans and Guanciale Flan
1 hours



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

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Guanciale Pancetta 3 ½ ounces

Preparation 50 minutes preparation + 25 minutes cooking
1. Cut a shallow X on the top of washed tomatoes

2. Drop them into boiling water for 30 seconds (this will aid in removing the skin)

3. Cool, then peel and seed them

4. Julienne and toss with extra virgin olive oil, crushed garlic, marjoram and pepper

5. Set aside

6. Peel and boil fava beans for about 3 minutes in salted water

7. Process in a blender with ricotta

8. Add whole eggs, cream, whole mint leaves and process until smooth

9. Oil individual ramekins and fill by 3/4 with the mixture

10. Place ramekins into a baking dish with about 1 inch of water (bain marie)

11. Cook in a preheated 350°F oven for about 25 minutes

12. Serve with slivers of Pecorino cheese, 2 slices of guanciale and tomatoes