After May XNUMXst, do you have any leftover stocks of broad beans and pecorino in the fridge? No fear! To reuse everything you have left over, I propose a soufflé made with broad beans, potatoes, grated pecorino, herbs and spices, which you can of course enrich with other advanced ingredients at will.
Don't store avocado like this: it's dangerous
Finished on May 1, the advanced stocks of broad beans and pecorino in the fridge? No fear!
To reuse everything you have left over, I propose a soufflé based on broad beans, potatoes, grated pecorino, herbs and spices, which you can of course enrich with other advanced ingredients at will
In my case, I put a handful of grated Pecorino and added the filleted fish left over from the night before: a light and tasty dish came out! For those who are vegetarian or vegan can add tofu, seitan or others pre-cooked vegetables of your choice.
Ingredients for 6 people:
250 g of peeled broad beans
300 g potatoes
200 g of peas
leftovers cooked to taste (cheeses, vegetables, fish, etc.)
2 handfuls of pitted green olives for decoration
1 cup of breadcrumbs
Steam the legumes and potatoes (alternatively you can boil them) for at least 40 minutes, or until they are very soft, then drain them, let them rest for a few minutes, then blend everything with the mini pimer (or put everything in the mixer and make a pulp) until you get a thick, homogeneous and compact cream.
Transfer everything to a large bowl, then add the eggs, 2 tablespoons of breadcrumbs, salt, pepper, herbs and spices to taste (I recommend a pinch of paprika and one of turmeric), grated pecorino and mix everything to mix.
At this point, oil a medium-sized rectangular pan, sprinkle with breadcrumbs and pour half of the mixture of legumes and potatoes, level it well with a small spoon, cover with a layer of cheese, meat or fish and cover everything with the rest. composed of legumes and potatoes, sprinkle with the remaining breadcrumbs, pour a drizzle of oil and finish with the green olives on the surface, then bake for 20 minutes at 180 degrees, then take out of the oven, let it rest for a few minutes and serve!
Photos and texts: Verdiana Amorosi