Fava-Bean Pudding With Shiitakes, Bacon And Wilted Arugula

Ingredients

The pudding:

• 5 pounds fresh fava beans, shelled
• 2 eggs
• ¼ cup yogurt cheese (see note)
• 2 scallions, green part only, minced
• 1 teaspoon kosher salt
• Freshly ground pepper to taste
• Olive oil spray

The garnish:

• 3 slices bacon, diced
• 3 cups stemmed and sliced shiitake mushrooms
• 2 cups arugula leaves
• ½ teaspoon kosher salt
• Freshly ground pepper totaste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    673 calories; 17 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 105 grams carbohydrates; 44 grams dietary fiber; 54 grams sugars; 53 grams protein; 109 milligrams cholesterol; 1210 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

Four servings

Preparation

1. To make the pudding, bring a large pot of water to a boil. Add the beans and blanch until soft, about 8 to 10 minutes. Drain and rinse under cold running water. Slip their skins off. Set aside 1/2 cup of beans and put the rest into a blender. Add the eggs, yogurt cheese, scallions, salt and pepper and blend until smooth.
2. Spray 4 6-ounce ramekins with the olive oil and divide the bean mixture among them. Place them in a steamer basket over barely simmering water. Cover and steam until puddings are set, about 25 minutes.
3. To make the garnish, cook the bacon in a medium-size nonstick skillet until browned. Remove with a slotted spoon and reserve. Pour off the fat. Add the shiitakes to the skillet and cook over medium heat until softened, about 5 minutes. Add the arugula and cook until almost wilted. Remove from the heat and stir in the bacon, salt and pepper.
4. To serve, run the tip of a small knife around the inside edge of the ramekins to loosen the puddings. Invert each onto the center of a plate and surround with the shiitake mixture. Sprinkle with the reserved fava beans and serve immediately.

• To make yogurt cheese, drain plain nonfat yogurt in a paper-towel-lined sieve for several hours.

1 hour 10 minutes