Sunday, July 19, 2009


yields four servings

The pudding:
5 pounds fresh fava beans, shelled
2 eggs
1/4 cup yogurt cheese (see note)
2 scallions, green part only, minced
1 teaspoon kosher salt
freshly ground pepper to taste
olive oil spray

The garnish:
3 slices bacon, diced
3 cups stemmed and sliced shiitake mushrooms
2 cups arugula leaves
1/2 teaspoon kosher salt
freshly ground pepper to taste

To make the pudding, bring a large pot of water to a boil. Add the beans and blanch until soft, about 8 to 10 minutes. Drain and rinse under cold running water. Slip their skins off. Set aside 1/2 cup of beans and put the rest into a blender. Add the eggs, yogurt cheese, scallions, salt and pepper and blend until smooth.

Spray 4 6-ounce ramekins with the olive oil and divide the bean mixture among them. Place them in a steamer basket over barely simmering water. Cover and steam until puddings are set, about 25 minutes.

To make the garnish, cook the bacon in a medium-size nonstick skillet until browned. Remove with a slotted spoon and reserve. Pour off the fat. Add the shiitakes to the skillet and cook over medium heat until softened, about 5 minutes. Add the arugula and cook until almost wilted. Remove from the heat and stir in the bacon, salt and pepper.

To serve, run the tip of a small knife around the inside edge of the ramekins to loosen the puddings. Invert each onto the center of a plate and surround with the shiitake mixture. Sprinkle with the reserved fava beans and serve immediately.

NOTE: To make yogurt cheese, drain plain nonfat yogurt in a paper-towel-lined sieve for several hours.

bacon recipe courtesy of: Molly O'Neill, "The Shell Game," The New York Times, August 13, 1995

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