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If you love new and delicate flavours this springtime cream is just for you!
Fresh fine peas, a pinch of lemon peel and crispy pan-fried apple cubes create a great unconventional appetizer or entrée.
You can add other seasonal vegetables like asparagus or turn it into fun finger-food served in small glasses.
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Lemon-scented fresh fine-pea cream with Modì apple cubes
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Ingredients for 4 people
Fresh fine peas | 450g (16Oz)
Peeled chopped shallot| 1
Vegetable broth qs
Peeled, cored and diced Modì apple | 1
Non-treated lemon peel qs
Salt and pepper, extra-virgin olive oil, and a knob of butter
Edible flowers to decorate (optional)
Peeled chopped shallot| 1
Vegetable broth qs
Peeled, cored and diced Modì apple | 1
Non-treated lemon peel qs
Salt and pepper, extra-virgin olive oil, and a knob of butter
Edible flowers to decorate (optional)
Preparation
In a pan, sauté the shallot in a veil of oil. Add the previously washed peas and leave to flavour for a few minutes. Cover with the vegetable broth and cook for approximately 20 minutes.
Blend the peas with a handheld liquidizer. Add salt and pepper to taste.
In the meantime, pan-fry the Modì apple cubes in a knob of butter and season with salt and pepper.
Pour the cream into plates, decorate with the apple dice and some grated lemon peel. Finally, add a thread of oil, some pepper and decorate (if you fancy them) with some edible flowers.
#Cookintips
To make the cream even richer, you can add, after blending, a few tablespoons of fresh dairy cream.
Blend the peas with a handheld liquidizer. Add salt and pepper to taste.
In the meantime, pan-fry the Modì apple cubes in a knob of butter and season with salt and pepper.
Pour the cream into plates, decorate with the apple dice and some grated lemon peel. Finally, add a thread of oil, some pepper and decorate (if you fancy them) with some edible flowers.
#Cookintips
To make the cream even richer, you can add, after blending, a few tablespoons of fresh dairy cream.
The Apple
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