Fava Beans and Cheese Parcels (Cartocci di Fave e Formaggio)
Category: Appetizers
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Fava beans | 500g |
| Pecorino Toscano | 220g |
| Sheep’s Ricotta | 200g |
| Pine nuts | 50g |
| Lemon zest | 1 |
| Fresh mint leaves | To taste |
| Extra virgin olive oil | 25g |
| Fine salt | A pinch |
| Black pepper | To taste |
Nutritional Information:
| Nutrient | Amount (per serving) |
|---|---|
| Calories | ~300 kcal |
| Protein | ~15g |
| Fat | ~18g |
| Carbohydrates | ~25g |
| Fiber | ~8g |
| Sodium | ~400mg |
Instructions:
-
Prepare the Cream:
Start by combining the pine nuts, fresh mint (keep 4 leaves aside for garnish), salt, and black pepper in a food processor. Blend until you achieve a smooth, creamy texture. -
Add Lemon Zest:
Grate the zest of half a lemon and fold it into the ricotta mixture using a spatula. This will add a burst of fresh citrus flavor to the creamy base. -
Assemble the Parcels:
Cut four squares of parchment paper, each about 35×35 cm. Place 2-3 tablespoons of the ricotta cream mixture in the center of each square. Next, add a handful of fava beans on top, arranging them neatly over the cheese. -
Final Touches:
Grate the remaining half of the lemon zest over the fava beans in each parcel. Finish by adding a light sprinkle of black pepper for an extra kick of flavor. -
Shape the Parcels:
Carefully gather the four corners of the parchment paper and twist them together to form little bundles. Secure each parcel with string to keep everything in place. -
Baking:
Preheat your oven to 180°C (static mode) or 160°C (fan mode). Arrange the prepared parcels on a baking tray and place them in the oven. Bake for 15 minutes if using a static oven, or around 5 minutes if using a fan oven. The parcels should be golden and slightly crispy on the outside. -
Serve:
Once out of the oven, let the parcels cool for a minute. Serve them warm, allowing each guest to open their own parcel at the table. The delicate aroma of melting cheese and roasted fava beans will fill the air as you enjoy this unique, flavorful appetizer.
Tips:
- Substitutions: If you can’t find Pecorino Toscano, you can replace it with any semi-hard cheese like Manchego or Gruyère, though Pecorino’s distinct flavor works best in this dish.
- Serving Suggestion: Pair these delicious parcels with a light, crisp white wine, such as a Sauvignon Blanc or Pinot Grigio, to complement the creamy ricotta and fresh mint flavors.
- Vegan Option: Substitute the sheep’s ricotta with a plant-based ricotta or cashew cheese to make this recipe vegan-friendly.
This recipe for Cartocci di Fave e Formaggio is a delightful combination of earthy fava beans, creamy ricotta, and tangy Pecorino, all wrapped up in a fragrant parchment parcel, making it a unique and mouthwatering starter perfect for impressing your guests. Enjoy the simple pleasures of Italian-inspired flavors in every bite!
