<\/p>\n
Start by cooking the rice in salted water and draining it al dente.<\/p>\n
Separately, boil the potato with the peel: when it is well cooked, peel and crush it with a fork.<\/p>\n
Cut the cherry tomatoes into wedges, place them on a baking sheet with oil, oregano and salt and put them in the oven at 200 \u00baC for 15 minutes until they wilt.<\/p>\n
Mix in a bowl the rice, cherry tomatoes (keeping some oft them aside to garnish the finished dish), eggs, pecorino cheese and potato puree.<\/p>\n
Grease a few aluminum cups and fill them with the rice mixture, then bake them at 180\u00b0 for 30 minutes.<\/p>\n
While the pies cook, prepare the fava bean mousse, boiling the beans for 30 seconds in boiling water. After draining, immediately put them in a bowl with cold water and ice. Then blend them with a tablespoon of olive oil.<\/p>\n
Sift the mixture to remove the outer skin of the beans and add the caprino cheese.<\/p>\n
Serve the pies on a layer of fava bean mousse and garnish the dish with the tomatoes kept aside previously.<\/p>\n