Butterfly Pasta and Fava Bean Mold / Timballo di Farfalla e Fava | Ciao Italia

Ingredients

• FOR THE SAUCE
• 1¾ pounds cherry tomatoes
• 1 tablespoon butter
• ½ cup heavy cream
• ½ cup freshly grated Parmigiano-Reggiano cheese
• ½ teaspoon salt
• FOR THE TIMBALLO
• Filippo Berio extra-virgin olive oil spray
• 2 large bay leaves
• ¼ pound pancetta, diced
• 4 toquarts water
• 1 tablespoon salt
• 2½ cups shelled fresh fava or lima beans
• 1 pound farfalle pasta
• ½ pound Fontina cheese, rind removed and diced
• One ¼-pound fresh mozzarella cheese ball (fior di latte), diced
• 3 tablespoons Half & Half
• Grinding of white pepper