Sweet, tender and lively in color. Peas are perfect as an ingredient for appetizers, first courses, second courses and even some desserts
The first fruits arrive on our tables every year to remind us that the beloved spring has finally returned. An explosion of delicate flavors and bright colors revives our menus, bringing a breath of freshness to seasonal preparations. Peas are the most popular legume of the season and are particularly appreciated by all for their soft consistency and pleasant sweet taste. which goes well with savory meats and fish, as well as other delicate ingredients in light and tasty dishes.
Often used for the preparation of creams or delicious side dishes, these precious legumes can be the basic ingredient of more complex preparations and inserted in the dough of fresh pasta, pies, timbales, fruit salads and desserts, as in the case of pea ice cream fragrant and crumble with cocoa and matcha tea. The many combinations suggested in the recipes can be the starting point to experiment with a wide use in the kitchen of the legume which absolutely represents spring on the table.
If you want to prepare a first course with this seasonal ingredient, let yourself be tempted by recipes such as cream of peas and watercress with sole rolls, green gnocchi, malfatti di ricotta and peas with speck and scallops and cold cream of carrots and peas. They can then characterize appetizers such as pea pudding, egg pea cocotte with vegetables and pumpkin flowers, pea scones, cheese and dried tomato and raw prawns and ricotta quenelle on pea cream.
To insert them in hearty dishes you can follow recipes like lo pork shank with honey with peas, timbale of leeks and potatoes with cream of pecorino cheese and peas, cuttlefish with peas and spices and poached octopus with vegetable salad.
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