Fried pecorino, cream of beans

Broad beans and pecorino cheese, a classic. But now you know that I like a little reinvent traditional dishes, for that, after flan broad beans and pecorino cheese, I propose another dish that varies this combination without time. Fried cheese dice on bean cream and borage flowers (Borago officinalis), collected by me and my photographer / partner in the Rieti hills. The recipe is easy: the dish is a tasty appetizer, if prepared in monoporzione, a tasty finger food.

Ingredients for 4 people:

• 250 grams of fresh pecorino Dop
• salt and pepper
• enough flour for breading
• breadcrumbs enough to the breading
• an egg
• 1 kg of fresh Fava Beans (Considering also the Peel)
• a fresh onion
• peanut oil for frying as required
• extra virgin olive oil as required
• a handful of borage flowers

Remove the skin with broad beans, the second skins and wash well. Chop the onion and put it in a casserole, cook it in 4 tablespoons of oil and add the beans. Let them brown and add a glass of water, season with salt and pepper. Cook over medium heat for 10 minutes and then mix all together until frothy and thick enough.

Cut the cheese into cubes of about 3×3 cm. Prepare the flour on a plate, in another the lightly beaten egg and salted, and the last plate breadcrumbs. Switch each cheese cube in the flour, then in beaten egg and finally in breadcrumbs and fry in hot oil.

Serve putting on the bottom of the plate the cream of fava beans, topped with a drizzle of extra virgin and freshly ground pepper: Arrange over 3 cubes of fried cheese and garnish with borage flowers.

THE PAIRING: With this dish we propose a Trento DOC classic method extra dry company Black Abbot. A wine 100% Chardonnay, perlage very fine and delicate, with hints of white fruit and bread crust, with a good residual sugar that can counter well the bitterness of beans.