Ingredients

• 500 g shelled fresh peas
• 400 g fresh orecchiette
• 250 g skinned croaker fillets
• 2 pcs sweet chillies
• 2 pcs garlic cloves
• 1 pcs shallots
• rosemary
• thyme
• mint
• extra virgin olive oil
• salt

For the recipe of the orecchiette with cream of peas and croaker, peel the shallot, cut it into slices and brown it in 2 tablespoons of oil for a couple of minutes; add 400 g of peas, 500 g of water, a pinch of salt and cook for 2-3 minutes from the boil; blend the peas with half of the cooking liquid. Blanch the peas left in salted water for a couple of minutes, drain them and cool them in ice water. Bring a saucepan of water to a boil with a couple of sprigs of rosemary and a couple of thyme, a few mint leaves and peeled garlic cloves. Turn off the heat, dip the fillets of umbrine and cook for 5 minutes; drain them and remove them. Cook the orecchiette and season with the cream of peas, the blanched peas and the shadow sauce. Complete with sliced ​​sweet peppers and thyme leaves. Excellent also warm.

Other Recipes you can read:

• crostini with avocado cream and shrimp in pink sauce – ..

  This is a recipe that transforms classic crostini into something fresh and delicious. THE crostini with avocado cream and shrimp ..

• The recipe on the cover: frangipane tart, cream and strawberries ..

  May, strawberry time. We celebrate the spring In the Recipe book of the new issue of The Italian kitchen now on newsstands. Aromatic herbs, salads, pods, new ..

• Pea and ricotta cannelloni: recipe with and without cooking – ..

  Pea and ricotta cannelloni without cookingI often prepare this recipe in summerwhen the desire to cook is less and less and it is too hot to turn on the ..