Ingredients

For the truffles
Fresh broad beans, shelled 200 g
Le Naturelle Deluxe eggs 6
Ricotta cheese 40 g
Robiola cheese 40 g
Grated pecorino cheese 20 g
Moroccan mint 5 leaves
Roasted and salted broad beans 150 g
Pepper q.s.

For the pecorino sauce
Fresh cream 150 ml
Grated pecorino cheese 100 g

For the broad bean sauce
Fresh broad beans, shelled 200 g
Extra virgin olive oil 30 ml
Ice cubes 2
Mint 2 leaves
Love Skewers

Method

Pecorino cream

Bring the cream to the boil, add the pecorino and melt the cheese, mixing carefully. Leave to cool.

Truffles

Boil the broad beans in salted boiling water for 5 minutes, drain and set aside. Once lukewarm, remove the outer skin and weigh 100 g. Hard-boil the eggs, peel them and separate the yolks. In a bowl mix the cheeses, the yolks, the pecorino cheese, the broad beans, the chopped mint leaves and the pepper. Mix by mashing with a fork. Make small balls the size of walnuts, “dirty” them with a little pecorino sauce and roll them in the chopped toasted broad beans.

Broad bean sauce

Put the left-over broad beans (about 100 g) in the blender together with the mint leaves, the oil, the ice cubes and, if necessary, a few tablespoons of vegetable broth or water to adjust the density.

Plating

Pour a spoonful of broad bean sauce into a saucer, place the truffle, decorate with drops of pecorino sauce. Insert a Love Skewer into each portion.