ADVERTISEMENT

Pork Hock and Peccorino Broth, Fava Bean Custard, “Pine Nut Butter and Jam Sandwich”

Food Network Canada
YIELDS
8 servings
ADVERTISEMENT

Ingredients

Pork Hock and Peccorino Broth

2
carrots, diced
2
onions, diced
2
celery sticks, diced
2
pork hocks
1
cup of sherry
6
cup of chicken stock
2
bay leaves
1
sprig of rosemary
4
clove of garlic, chopped
Rind from 100 grams of peccorino cheese
Pinch of sea salt
100
g of grated peccorino cheese
1
bunch of Italian parsley
1
carrot finely diced
1
Celery stick, finely diced

Fava Bean Custard

1
cup of pureed fava beans
1
egg plus 1 yolk
100
g of grated peccorino cheese
Basil chiffonade
Pinch of freshly grated nutmeg

The Pine Nut Butter & Jam Sand

1
cup of toasted pine nuts
Pinch of sea salt
1
Tbsp of quality honey
1
cup of golden raisins
1
cup sherry
2
Tbsp of sugar
ADVERTISEMENT

Directions

Step 1

Preheat oven to 325 degrees.

Step 2

Sauté mire piox (carrots, onions and celery), add pork hocks, cook for 10 min on medium heat until brown and then deglaze with sherry.

Step 3

Add chicken stock and aromatics (bay leaves, rosemary and garlic), then add peccorino rind and pinch of salt.

Step 4

Transfer to a casserole dish and braise at 325 degrees for 2 hours or until the hocks are tender.

Step 5

Strain soup, remove bay leaves and season with salt, reserving hocks to shred into soup.

Step 6

Finish soup with grated cheese, Italian parsley and finely diced carrot and celery for presentation.

Step 7

Turn oven temperature up to 350 degrees.

Step 8

Combine pureed fava beans with egg, cheese, basil, and grated nutmeg in a large mixing bowl.

Step 9

Distribute evenly between ovenproof soup cups and bake in bain marie at 350 degrees for 25 minutes or until set.

Step 10

Purée toasted pine nuts in food processor with a pinch of sea salt and honey. Spread on crostini.

Step 11

Simmer raisins, sherry and sugar in non-reactive pot until thick and syrupy. With a fork, half mash the raisins and spread on crostini.

Rate Recipe

My rating for Pork Hock and Peccorino Broth, Fava Bean Custard, “Pine Nut Butter and Jam Sandwich”
ADVERTISEMENT