Pork Hock and Peccorino Broth
Fava Bean Custard
The Pine Nut Butter & Jam Sand
Preheat oven to 325 degrees.
Sauté mire piox (carrots, onions and celery), add pork hocks, cook for 10 min on medium heat until brown and then deglaze with sherry.
Add chicken stock and aromatics (bay leaves, rosemary and garlic), then add peccorino rind and pinch of salt.
Transfer to a casserole dish and braise at 325 degrees for 2 hours or until the hocks are tender.
Strain soup, remove bay leaves and season with salt, reserving hocks to shred into soup.
Finish soup with grated cheese, Italian parsley and finely diced carrot and celery for presentation.
Turn oven temperature up to 350 degrees.
Combine pureed fava beans with egg, cheese, basil, and grated nutmeg in a large mixing bowl.
Distribute evenly between ovenproof soup cups and bake in bain marie at 350 degrees for 25 minutes or until set.
Purée toasted pine nuts in food processor with a pinch of sea salt and honey. Spread on crostini.
Simmer raisins, sherry and sugar in non-reactive pot until thick and syrupy. With a fork, half mash the raisins and spread on crostini.