Pea Puree (Purè di Piselli)
Instructions
Let frozen peas to soak in cold water for about 12 hours.
Briefly saute in oil speck, the roots and the onions, add the peas, drained them, and the bay leaf, then pour in the broth and cook until everything is tender.
At this point add the frozen peas, continue cooking for another 2 minutes, remove the bay leaf and passed in the strainer.
Complete with cream and butter and season.
Ingredients and dosing for 4 persons
- 300 g of dried peas
- 100 cl of smoked meat broth (or water)
- 30 g of olive oil
- 40 g of onions
- 40 g of fragrance roots
- 35 g of speck
- 1 leaf of laurel
- Salt
- 150 g of frozen peas
- 5 cl of cream
- 30 g of butter