Bean cream with grated pecorino cheese
Instructions
Boil the beans in pressure cooker, not salt in boiling water (about 8 minutes).
Drain and put them in the Blender, using the medium disk to remove the Peel (keep aside 2 tablespoons).
Melt the butter in a saucepan, mix in the flour, then the spilled milk.
Let take a boil and thicken, stirring, for about 8 minutes.
Merged then the history of beans, add salt, stir and cook 2 minutes more.
Pour the soup into individual plates.
Serve each portion with pecorino flakes and sliced with a drizzle of olive oil.
Garnish with whole beans held aside and serve.
Ingredients and dosing for 4 persons
- 450 g of shelled frozen fava beans
- 400 g of milk
- 80 g of fresh pecorino cheese
- 40 g of white flour
- 40 g of butter
- 1 thread of olive oil extra virgin
- Salt