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Chef
Madeleine Jordan, The Old Milano Hotel & Restaurant,
Gualala, CA. As presented at the Sixth Annual Festival of
Goat Cheese & North Coast Wine
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Filo
Dough layered with Apples, puree of Fava Beans and Goat
Cheddar |
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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 |
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Puree
fava beans, olive oil, garlic, and tarragon together. 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. Bake
at 350 degrees for 30 to 45 minutes. Cut into triangles
for serving. |
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