Soufflé with leftovers from May 1st

Who I am
Carlos Laforet Coll
@carloslaforetcoll

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
Grated Pecorino
leftovers cooked to taste (cheeses, vegetables, fish, etc.)
2 handfuls of pitted green olives for decoration
3 eggs
1 cup of breadcrumbs
oil

Procedure:

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

www.lacucinadiverdiana.com

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