Green bean ring with “Faenum”

Trim the green beans and boil them in salted water until al dente. Drain. Finely chop half an onion and brown it in butter. Add the green beans and let them take on flavour for a few minutes. Moisten with a little water and cook through. Meanwhile, dice the cheese. Melt the butter in a saucepan, add the flour and stir for one minute, then gradually add the milk. Stirring continuously, let the béchamel thicken without boiling. When it coats a wooden spoon, remove from the heat and add the diced cheese, Parmesan, salt, pepper and nutmeg. Return the saucepan to the lowest heat and stir until the cheese has melted completely. Remove from the heat, leave to rest for 10 minutes and incorporate the eggs one at a time, stirring vigorously. Preheat the oven to 180°C. Butter a ring mould and coat it with breadcrumbs. Turn it in all directions to distribute them evenly, then invert it to remove the excess. Fold the green beans into the cream and pour the mixture into the mould. Level the surface with the back of a moistened spoon. Bake in a bain-marie for 1 hour. Test with a skewer: inserted in the centre, it should come out clean. Turn out onto a serving plate and chill in the refrigerator. Decorate with tomato wedges before serving.