Capricola With Fallen Bean Souffle And Winter Fruit Recipe

• 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

1. Preheat the oven to 375 degrees.
2. In a food processor, puree 1 c. of the beans until smooth.
3. In a mixing bowl, mix pureed and whole beans with 6 egg yolks and lowfat milk until smooth.
4. Fold in flour to create a smooth paste.
5. Add in salt and sage leaves.
6. In another bowl, whip egg whites to stiff peaks and fold into bean mix.
7. Lay a piece of parchment paper, cut to dimensions of a 9- by 12-inch brownie pan.
8. Pour bean mix into brownie pan and sprinkle proportionately with the pecorino.
9. Place in the oven and bake till fluffy and golden, about 10 to 12 min.
10. Remove from the oven.
11. The mix should sink in the pan.
12. While still hot, roll it up like a jelly roll, remove parchment paper, and set aside.
13. Core and seed the pears and cut into thin slices.
14. Arrange capricola in a single layer around 4 plates.
15. Cut souffle into 2-inch thick slices and stand upright in the center of a plate.
16. Arrange pear slices around like teepees and serve.
17. This recipe yields 4 servings.

beans, eggs, milk, flour, salt, freshlyminced sage leaves, fresh bread crumbs lightly, freshlygrated pecorino cheese, fresh ripe pears

Taken from cookeatshare.com/recipes/capricola-with-fallen-bean-souffle-and-winter-fruit-99384 (may not work)