Corn pudding with beans

CORN PUDDING with 01711 BEANS INGREDIENTS for 4 PEOPLE 120 g of canned corn kernels in their natural, 100 g mixed grated cheese, 120 g cheese, 200 g bean with pods, butter and flour for the molds, 300 g of red pepper, 2 tablespoons olive oil 6 Tablespoons extra virgin olive oil, 2 tablespoons balsamic vinegarsalt and pepper, shredded.

Drain corn and rinse thoroughly under running water; Let drain and allargatelo on a kitchen towel to dry.

Puree the corn in a food processor, add a pinch of salt and ground pepper; continue to whisk and add the eggs, egg yolks and cheese; lower speed and add the ricotta.

Pour the mixture into a bowl; shelled broad beans and then whole corn to the mixture (keep by some), if not quite hold, scottatele for one minute in boiling salted water, drain, let cool and Peel press down with two fingers.

Grease and flour 4 ramekins, fill with the mixture of corn, without getting to the brim, then close the opening of each with aluminum foil.

Place the ramekins in a pan and pour in enough water to reach halfway up the ramekins, then bring to a boil; lower the heat so that the water only let Rome fret, put the cover, leaving a crack and cook until the mixture is firm, about 30 minutes.

While the pudding cooked, cleaned, cut into pieces and wash the peppers; heat oil in a pan and fry the onion, add the peppers and let them stand for a minute, add salt, put the cover, lower the heat and simmer for 20 minutes.

When cooked puree peppers, pepper and incorporated the wire oil blending at low speed.

Remove from casserole stencils, let them cool and then sformateli.

Serve the pudding with the pepper sauce, the beans held by and sprinkled with balsamic vinegar.