• 500 gr mezzemaniche of hard wheat semolina, drawn in bronze.
• 3 slices of pork pillow under salt
• 2 fingers of white wine
• 40 gr of grated Roman pecorino cheese
• ground black pepper q.s

Bean Cream:

• 200 gr blanched and peeled beans
• 1 slice of boiled white onion
• 2 soups of vegetable broth
• 30 gr goat cheese

Method:

Blend the beans with the broth, goat and onion so as to get a cream. Cut the slices of pillow to julienne and fry immediately afterwards, and then blend with white wine to eliminate the fat. Boil the half-berries, leave them to the tooth, loosen them and stuff them with the pillow, the cheese and the pepper. At the bottom of the dish pour 2 tablespoons of bean cream, lay over the half-dwarfs, and finally a dusting of pecorino.

Enjoy.