Salami, broad beans and cheese fondue

Recipe ingredients:

Broad beans
200 g of peeled fresh broad beans
60 g of extra virgin olive oil
Salt to taste
Pepper to taste

Cheese fondue
100 g of Fossa cheese
100 g aged pecorino cheese
100 g of cream
40 g of egg yolk

Salame Felino
Salame Felino to taste 

Preparation:

Broad beans
Peel the broad beans, blanch for a few seconds, drain and cool them immediately. Mix about half of them roughly with extra virgin olive oil and a little water to obtain a cream and season the remaining part with a little olive oil, salt and pepper.

Cheese fondue
Grate the cheese, add the cream and melt in a water bath in a bowl, then add the egg yolk and emulsify the mixture with an immersion blender, then keeping the fondue inwater bathr on low heat to keep it soft.

Salami Felino
Slice the Felino salami thinly and roll up the silces like small conical umbrellas.

 

Presentation:

Place a layer of broad bean cream, cover it with the cheese fondue then top with the seasoned broad beans and salami Felino