Prep 15 mins
Cook 30 mins
Recipes by Clotilde Dusoulier, drawn from the book Chocolate & Zucchini
- 3 cups vegetable stock
- 1 1⁄2 lbs fava beans
- 1 teaspoon olive oil
- 6 eggs
- 1⁄3 cup light cream
- 1 cup sheep cheese
- 12 mint leaves
- 1⁄4 teaspoon salt
- Unless your fava beans are small and young, their waxy skin needs to be removed. To do this, bring the stock to a boil in a medium saucepan. Drop in the shelled beans and cook for 5 minutes (6 if the beans are frozen). Drain and drop into a bowl of ice-cold water to stop the cooking. Cut a tiny slit in the outer skin of each bean with your thumbnail, and pinch the skin to slip it off- you will get more dexterous as you go. (The beans can be prepared up to 2 days in advance and refrigerated in an airtight container).
- Preheat the oven to 425 degrees F. Grease a 9-inch round cake pan with olive oil and line the bottom with parchment paper.
- In a large mixing bowl, whisk together the eggs, cream, cheese and mint. Season with salt, a few gratings of nutmeg, and a few turns of the pepper mill. Add the beans, stir gently to combine, and pour into the prepared cake pan.
- Put into the oven to bake for 25 minutes, until golden and puffy. Transfer he pan on a rack to cool for 5 minutes- the top will settle. Remove from the pan and serve warm or at room temperature, with a salad of mixed greens. This will keep for up to a day, tightly wrapped and refrigerated.