Pudding of mashed broad beans with pecorino

01730 PURE TIMBALE of BROAD BEANS with CHEESE INGREDIENTS for 4 PEOPLE 1 kg of fresh beans, 320 g of potatoes, 2 eggs, 40 g pecorino shavings, 40 g of grated pecorino cheese, a ground peppercorns, salt, 10 g butter, 10 g of breadcrumbs for stencils. Shelled broad beans. Remove the film covering the seeds with your fingers. Pour the beans into a large saucepan and cover with cold water in abundance; bring to a boil. Lower the heat, put the lid on and Cook 20 minutes, stirring occasionally. Drain the beans and pass through a food mill, dropping the puree in a bowl. Clean the skin of potatoes and tuffatele, without peeling them, in a pot with plenty of boiling water. Bake 30 minutes covered. Drain and Peel still hot. Pass through a potato ricer and add the puree to the beans. Stir, to make them well. Heat the oven to 200° Shelled eggs and then to the mixture of potatoes and beans. Knead 5 minutes until mixture is homogenous. Stir the grated pecorino cheese, add salt and pepper. Butter 4 individual ring molds, spolverizzateli with the breadcrumbs. Stuff them with the puree of Fava Beans and infornateli 10 minutes. Sformateli on individual dishes, complemented with pecorino flakes and the beans kept aside; serve.