Capicolla with Fallen Bean Soufflé and Winter Fruit

Instructions

Preheat the oven to 375°F. In a food processor, purée 1 cup of the beans until smooth. In a mixing bowl, mix puréed and whole beans with 6 egg yolks and milk until smooth. Mix in flour to form a smooth paste. Add salt and sage leaves.

In another bowl, whip egg whites to stiff peaks and fold into bean mixture. Lay a piece of parchment paper, cut to dimensions of a 9x12-inch brownie pan. Pour bean mixture into brownie pan and sprinkle evenly with the pecorino.

Place in the oven and bake until fluffy and golden brown, 10 to 12 minutes. Remove from the oven. The mixture should sink in the pan. While still warm, roll it up like a jelly roll, remove parchment paper, and set aside.

Core and seed the pears and cut into thin slices. Arrange capicolla in a single layer around 4 plates. Cut soufflé into 2-inch thick slices and stand upright in the center of a plate. Arrange pear slices around like teepees and serve.