Fave Pie and Peas (Tortino di Fave e Piselli)
Instructions
Boil the beans and peas in boiling salted water for 20 minutes.
Remove the skins of the beans.
Then puree half of beans and peas with cheese, eggs, flour, salt, pepper and grated nutmeg.
Blanched for one minute the spinach in salted water, drain them and arrange the leaves on a cloth.
Grease four individual ramekins with a little melted butter.
Lined with leaves stencils same spinach then fill with the mixture of beans and peas.
Place the ramekins on a baking sheet in which you put the water in a double boiler and cook to 160 degrees for about 40 minutes.
Finely chop the shallot, let soften in a pan with butter then add peas and broad beans remained.
Squirt with a ladleful of hot water and lemon juice.
Add the lemon rind and chopped with a sprinkling of parsley.
Simmer over low heat until the cooking liquid is almost evaporated.
Put the patties on individual plates, sprinkle around the beans and peas with lemon and serve immediately.
Ingredients and dosing for 4 persons
- 300 g of shelled broad beans
- 300 g of peas
- 200 g of young spinach
- 2 eggs
- 4 tablespoons of nonfat cream cheese
- 1 lemon
- 1 shallot
- Chopped parsley
- 1 tablespoon of flour
- 30 g of butter
- Nutmeg
- Salt
- Pepper