Panciotti® with asparagus tips and mascarpone cheese, crispy pancetta, fava beans, pecorino, and bergamot

Prepare the Pecorino Crotonese DOP fondue using a double boiler, soaking the grated cheese with the cream for a couple of hours beforehand; keep warm. Dry the pancetta in the microwave at full power for 50 seconds. Remove excess fat with paper towels. Shell the fava beans (if the beans are very fresh, they will have a slightly bitter taste. We like this flavor contrast; if you want to remove it, cook the beans with a bit of white onion). Blanch the beans for a few minutes and cool them in ice water to retain their color and texture. Dry them on a cloth. Cook the Panciotti® in plenty of salted water for about 7 minutes, drain, and toss with extra virgin olive oil. Plate by laying down the Pecorino fondue, layering the Panciotti®, fresh fava beans, crispy pancetta, and a drizzle of extra virgin olive oil. Finish with bergamot zest.

Chef Michele Alessio
Recipe from volume III “Giovani Talenti” for Divine Creazioni
Edited by Elsa Mazzolini – La Madia Editore