Petit Pois, picked and canned on the same day
Valfrutta Petit Pois, picked and canned on the same day, are the first to be picked and the smallest are selected, the earliest produce, tender, sweet and perfect in any dish.
1 400g. can of Valfrutta Petit Pois, picked and canned on the same day
300g. of soaked baccalà
1 spoonful of green olive pâté
50g. of spreading cheese
1 bunch of mint
extra virgin olive oil
salt and pepper
Difficultymedium |
Preparation and cooking time10-20 min |
Suitable forCeliac disease sufferers, Adults |
Recipe for:4 People Occasion:Dinner for two |
Valfrutta Petit Pois, picked and canned on the same day, are the first to be picked and the smallest are selected, the earliest produce, tender, sweet and perfect in any dish.
Use a sharp knife to chop the soaked baccalà into small cubes, place in a bowl and dress with a little oil, the green olive pâté and a pinch of pepper (remember not to salt the baccalà: it is already salty enough!) Drain the peas and place them in the blender, add the mint and cheese, a pinch of pepper and blend to obtain a smooth cream. Place the tartar of baccalà on the bottom of 4 low bowls, fill with the pea cream and refrigerate. When ready to serve, slip a knife around the cream to separate it from the edge of the bowl and turn out onto the plates.