Pea mattonnelle tricolore
Instructions
Boil peas separately, carrots and spinach.
Blend, always separately, all the vegetables and put the proceeds into three different bowls.
In each add an egg yolk, 1/3 of the cream, a pinch of salt and pepper.
That put the spinach ricotta.
Mix thoroughly the ingredients of each bowl and finally add in each the egg whites firm.
Grease a baking dish and spread in layers half consisting of peas, half composed of carrots, spinach mixture, still that of carrots and peas.
Pressed, leveled with the wet blade of a knife, then cover with aluminum foil.
Bake in preheated oven at 190 degrees for 40 minutes.
Withdrawn, be cool, then put on the serving dish.
Decorated the "tile" tricolore with carrot slices and clumps of Chervil.
