400g. of potatoes cut into cubes
400g. of Valfrutta Garden Peas
picked and canned on the same day
2 tablespoons of white wine to simmer
1 l of cold water
1 handful of pine nuts
fresh ricotta cheese as needed
extra virgin olive oil as needed
sea salt and table salt as needed
pepper as needed, parsley as needed
mixed herbs as needed
2 sprigs of rosemary
half a baguette for the croutons
Preparation and cooking time
Sauté the sliced shallot in a casserole with a tablespoon of extra virgin olive oil.
Add the Valfrutta Garden Peas, picked and canned on the same day, and the potatoes.
Sauté and simmer with two tablespoons of white wine.
Add the cold water and a sprig of rosemary, a handful of mixed herbs, the sea salt and the pepper.
Cook over a high heat without a lid until it boils.
When it boils, cover and lower the heat and cook for around 35-40 minutes, until the potatoes are nice and soft.
In the meantime, prepare the pine nuts and the baguette croutons.
In a non-stick frying pan, heat a handful of pine nuts over a low heat, turn of the heat when they have browned and set aside.
Cut the half baguette into cubes and sauté them in a non-stick frying pan with a spoonful of extra virgin olive oil, a pinch of salt and the other rosemary sprig.
When the croutons are golden and crunchy, turn off the heat and set them aside. Turn off the casserole with the peas and potatoes.
Blend with an immersion blender and place over the heat for a further five minutes. In the meantime, take the fresh ricotta cheese to prepare the centre.
Switch off the sauce, plate and place a ricotta ball in the centre of each plate.
Add several pine nuts, two/three croutons and a little extra virgin olive oil.