Servings:
4
Prep time:
20
INGREDIENTS
- - 150 g shelled broad beans
- - 200 g of fresh goat cheese
- - 200 g of cheese
- - 50 g of gorgonzola
- - Extra-virgin olive oil
- - salt
- - Green pepper
INSTRUCTIONS
- Mix the goat cheese, pecorino and possibly gorgonzola or roquefort, reducing them to a smooth cream. Then let it rest in the refrigerator overnight so it solidifies.
- Remove the skins from the beans. To simplify the task, you can first blanch them for a couple of minutes. At the end chop with a sharp knife by getting a grain. Dry if wet.
- Make little balls with the cream cheese by hand or with an ice cream scoop . In the latter case, after every ball dip it in warm water to clean it.
- Let roll the balls in the chopped beans and arrange on a serving plate. Season with a little olive oil, a sprinkling of salt and freshly ground green pepper.
