Recipes

—from Chef Madeleine Jordan, The Old Milano Hotel & Restaurant
Gualala, CA

As presented at the Sixth Annual Festival of Goat Cheese & North Coast Wine.

Ingredients

• 16-18 sheets Filo dough, brush both sides with butter
• 1/4 lb. Butter
• 3 lbs. Fava beans, par boiled, shells removed
• 1/2 lb. Redwood Hill Farm Sharp Cheddar, shredded
• 1/4 cup olive oil
• 2 cloves garlic
• 1 tablespoon fresh tarragon
• 6 medium apples (Gravensteins are good) cored and sliced thin

Instructions       

1. Puree fava beans, olive oil, garlic, and tarragon together.
2. To assemble, place half the filo sheets on bottom of a large sheet pan. Layer apples on bottom, fava bean puree in middle, then cheddar cheese. Top with remaining filo sheets.
3. Bake at 350 degrees for 30 to 45 minutes.
4. Cut into triangles for serving.