Recipe: Cannellini bean flan with porcini mushroom sauce
Here’s a recipe that fully interprets all the joy of Living with Gusto in the fall!
A few words about cooking beans: once upon a time, beans were cooked in the fireplace using a flask. Dried beans were soaked for eight hours in plenty of water and the glass flask was kept close to the flames for several times. The end result was exceptional.
For obvious reasons, we now cook beans in a pan over low heat, adding some quality extra-virgin olive oil, a whole head of garlic and 2 sprigs of sage leaves to the cooking liquid.
For 6 flans: 600 g of cooked cannellini beans, 70 g egg whites, salt + pepper, pinch of mature pecorino cheese, 400 g fresh porcini mushrooms, 1 clove of garlic, extra-virgin olive oil, 1 sprig of calamint.
Sift the beans into a bowl and add the egg whites, salt + pepper, and pecorino cheese. Fill the individual ramekins and bake in the oven for 20 minutes at 150°C.
Meanwhile, quickly wash the mushrooms and cut the stalks into cubes. Sauté the mushroom stalks with the oil, garlic and calamint for 5 minutes. Add the mushroom caps, sliced thinly, and finish cooking.
Place the mushrooms in a deep dish and arrange the flan on top. Drizzle with a "C" of olive oil and garnish with a sprig of calamint.
Recommended wine pairing: Fiasco Chianti Rufina