Nests of peas

INGREDIENTS PEAS NESTS 05528 4 PERSONS 800 g white potatoes, 2 egg yolks, 1 egg, 70 g butter, 600 g of fresh peas, 1 shallot, parsley, vegetable broth, 2 tablespoons cream, 20 g Emmental cheese, nutmeg, salt and pepper.

Preparation time: 30 minutes cooking time: 70 minutes PROCEDURE wash the potatoes and boil in lightly salted water whole.

Shelled peas, put them in a small saucepan with sliced shallots, a pinch of parsley leaves, a pinch of sugar and a tbsp of vegetable broth and cook for 20 minutes at moderate flame.

Meanwhile, peel potatoes and mash, by dropping the puree directly into a small saucepan.

Add 50 g of butter, grated nutmeg, salt and pepper, stir to moderate fire until the mashed has dried.

Let cool and incorporated the 2 egg yolks.

Turn oven to 200° place the mashed sweet pocket with star-shaped nozzle and squeeze 8 equal disks coated on the plate concarta.

Completed discs with a mashed along the edge and pennellatelo with the whole egg whisked with a tablespoon of water.

Cook potato nests in the oven for 15? minutes to sautee.

Meanwhile passed to blend peas and cooking aromas.

Rimetteteli in small saucepan, add salt and pepper, add the butter and cream and let dry thoroughly.

Put the cream of peas in the nests of potatoes, sprinkle with l?Grated Emmental and let it Brown a few minutes in hot oven.

Serve the nests as a side dish to roast red meats.