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.
