Crêpes alle noci con carciofi, favette, finocchietto selvatico e formaggio tuma

Ingredients for 4 people

8 Crêpes alle noci

1 clove of garlic

1 shallot

40 g extra virgin olive oil

100 g smoked guanciale pork jowl

4 thorny artichokes

100 g artisanal beer

80 g fresh shelled small fava beans

30 g wild fennel tuft

45 g grated Tuma cheese

Procedure

Brown onion and minced garlic, add jowl and previously cleaned julienned artichokes. Sprinkle with artisanal beer, let it evaporate and add fresh shelled small fava beans without the outer peel. Add vegetable stock, finely chopped wild fennel tuft, add salt and complete cooking.

Bake Crêpes alle noci brushed with some extra virgin olive oil and serve with sauce previously prepared and grated Tuma cheese. Garnish with fresh sprigs of wild fennel.

Giuseppe Giuliano advanced training chef – fic.

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