April 15, 2007

Course the Fourth: Pecorino Custard with Fava Bean-Meyer Lemon Salad

Of all the courses in the menu, I'm most pleased with this one. In Rome, the first of the season's fava beans are eaten raw with chunks of Pecorino. This is an interpretation of that tradition.

Like the previous two courses, this recipe is written in the professional style: all amounts are for one serving only and the cook needs to multiply accordingly.

Pecorino Custard with Fava Bean-Meyer Lemon Salad

Unfortunately, I don't have access to a mini-blow torch so this custard didn't get the brulee treatment. It was still delicious.

Pecorino . 2/3 oz finely grated
milk, whole 1 oz
egg .5
Pecorino .25 oz finely grated
fava beans 2 oz shucked, boiled, peeled
Meyer lemon 1/8 whole lemon quartered, thinly sliced
shallot 1/8 tsp finely minced
extra-virgin olive oil 1 ½ tsp

Method: Preheat oven to 325F. Combine Pecorino, milk and egg. Pour into a small buttered ramekin and bake in a water bath until custard only slightly jiggles when you move it, about 15-20 minutes. Let cool to room temperature and turn out onto serving dish. Sprinkle with Pecorino and brulée until cheese is lightly browned and crisp.

Combine favas, lemon, shallot, oil, salt and a good grinding of pepper in a small bowl.

Plating: Spoon beans around custard and serve.

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