Time: 2 ore e 30 minuti più riposo
Difficulty: Media

Features:
Soy is part of the family of legumes, rich in vitamins of group B, iron and potassium, highly digestible and a good protein intake.
The beneficial effects of soya for the presence of phytoestrogens and isoflavones were highlighted, substances very effective in counteracting menopause disorders.
These substances have also been shown to be effective in appeasing emotional disorders by reducing anxiety, irritability, depression and humoral instability. Soy also protects against cardiovascular disease by lowering blood pressure and cholesterol.
Unfortunately all these beneficial effects are still waiting for confirmation.
Historical background:
The cultivation of soybeans began at least 5000 years ago in China. The name she was given was Ta Teou, which means "big bean". It was inserted among the five sacred plants, together with rice, wheat, barley and millet.
In ancient Chinese medical tradition, it was recommended for treating bone pain, cramps, edema, digestive disorders and scalp problems.
Soya arrives in the western world, America and Europe, between the seventeenth and nineteenth centuries.
 

Notes:
Various substances contained in soya are used in cosmetics. Polyunsaturated fatty acids, in addition to being particularly effective in lowering cholesterol, improve the trophism and elasticity of the skin. Soybean oil is used to produce soaps and cosmetic products in combination with avocado.

Ingredients (for 6 people):
350 g soybean
200 g buckwheat beans allowed
150 g Pecorino Toscano D.O.P. grated
6 slices of pancetta tesa allowed
400 ml fresh cream
3 eggs
100 g grated Parmigiano Reggiano D.O.P. cheese
20 g butter
20 g permitted rice flour
saffron
salt up
black pepper in grains

Procedure:
Soak the soy for 12 hours, changing the water from time to time; after this time, drain, rinse and cook in boiling water for 2 hours. Drain it again, drain it well and transfer it to a tall and narrow container; add 200 ml of cream, eggs and Parmesan and pass everything with the immersion blender, adjusting salt and pepper.
Cook the buckwheat in boiling water for 20 minutes, season with salt at the end; drain and place in a bowl.
Butter and flour 6 individual cocottes; put the buckwheat on the bottom, pressing well with the back of a spoon so as to compact it, then distribute over the soy mixture and bake in a hot oven at 170 ºC for 15 minutes.
Meanwhile, pour into a bowl the remaining cream with the pecorino cheese and place the container in a pan filled with water that contains the measure; transfer all on the stove and cook in a water bath, stirring occasionally with a whisk, to obtain a creamy and lump-free mixture.
Line a baking tray with baking paper, place it on top of the bacon and bake in a hot oven at 220 ºC for 5 minutes to make it crispy.
After the cooking time of the flans, take them out of the oven and turn them upside down in individual dishes, previously covered with pecorino cream; decorate them with the crispy bacon and complete the dish with saffron pistils and serve.