INGREDIENTS

INSTRUCTIONS

Preheat the oven to 375 degrees.  In a food processor, puree 1 cup of
the beans till smooth. In a mixing  bowl, mix pureed and whole beans
with 6 egg yolks and milk till  smooth. Mix in flour to form a smooth
paste. Add salt and sage  leaves. In another bowl, whip egg whites to
stiff peaks and fold into  bean mixture.  Lay a piece of parchment
paper, cut to dimensions of a 9- by 12-inch  brownie pan. Pour bean
mixture into brownie pan and sprinkle evenly  with the pecorino.  Place
in the oven and bake until fluffy and golden brown, about 10 to  12
minutes. Remove from the oven. The mixture should sink in the pan.
While still warm, roll it up like a jelly roll, remove parchment
paper, and set aside.  Core and seed the pears and cut into thin
slices. Arrange capricola  in a single layer around 4 plates. Cut
souffle into 2-inch thick  slices and stand upright in the center of a
plate. Arrange pear  slices around like teepees and serve.  Source:
MOLTO MARIO with Mario Batali From the TV FOOD NETWORK -  (Show #
MB-5643)  Per serving: 334 Calories (kcal); 8g Total Fat; (22% calories
from  fat); 21g Protein; 44g Carbohydrate; 285mg Cholesterol; 252mg
Sodium  Food Exchanges: 3 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0
Fruit; 1  Fat; 0 Other Carbohydrates  Recipe by: Mario Batali
Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 1179
Calories From Fat: 210
Total Fat: 23.7g
Cholesterol: 318.9mg
Sodium: 1675.7mg
Potassium: 2427.5mg
Carbohydrates: 178.6g
Fiber: 25.7g
Sugar: 26.5g
Protein: 66.9g