| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
Italian |
Italian1 |
4 |
servings |
INGREDIENTS
| 2 |
c |
Cooked white beans |
| 6 |
|
Eggs; separated |
| 1/2 |
c |
Whole milk |
| 3/4 |
c |
Flour |
| 1/4 |
ts |
Salt |
| 1 |
tb |
Freshly-chopped sage leaves |
| 1/4 |
c |
Fresh bread crumbs; lightly toasted |
| 1/4 |
c |
Freshly-grated pecorino cheese |
| 2 |
|
Fresh ripe pears |
| 1/2 |
lb |
Capricola; sliced paper thin |
|
|
By your butcher |
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
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