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Ingredientes
- 2 c. Cooked white beans
- 6 x Large eggs separated
- 1/2 c. Whole lowfat milk
- 3/4 c. Flour
- 1/4 tsp Salt
- 1 Tbsp. Freshly-minced sage leaves
- 1/4 c. Fresh bread crumbs lightly toasted
- 1/4 c. Freshly-grated pecorino cheese
- 2 x Fresh ripe pears
- 1/2 lb Capricola sliced paper thin by your butcher
Direcciones
- Preheat the oven to 375 degrees.
- In a food processor, puree 1 c. of the beans until smooth. In a mixing bowl, mix pureed and whole beans with 6 egg yolks and lowfat milk until smooth. Fold in flour to create a smooth paste. Add in salt and sage leaves. In another bowl, whip egg whites to stiff peaks and fold into bean mix.
- Lay a piece of parchment paper, cut to dimensions of a 9- by 12-inch brownie pan. Pour bean mix into brownie pan and sprinkle proportionately with the pecorino.
- Place in the oven and bake till fluffy and golden, about 10 to 12 min. Remove from the oven. The mix should sink in the pan. While still hot, 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.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 316g | |
| Recipe makes 4 servings | |
| Calories 619 | |
| Calories from Fat 88 | 14% |
| Total Fat 9.88g | 12% |
| Saturated Fat 3.21g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 316mg | 105% |
| Sodium 328mg | 14% |
| Potassium 2089mg | 60% |
| Total Carbs 97.95g | 26% |
| Dietary Fiber 18.8g | 63% |
| Sugars 12.64g | 8% |
| Protein 37.5g | 60% |
