The recipe of chef De Pra who celebrates spring, but to do with what's in the fridge … and peas
The starred chef Riccardo De Pra he was inspired by the world of fairy tales of when he was a child to create a recipe with fresh seasonal peas and Edelpilz, Bergader's historic blue cheese born in 1927. This is one of the many recipes created to rediscover the pleasure of being in the kitchen for create simple, but tasty dishes, with ingredients easily available in the fridge of each family, such as cheeses.
Ingredients for 2 people
1 shallot
20 g of butter
2 small potatoes
350 g of fresh peas
broth to taste
toasted bread to taste
100 g Edelpilz Bergader
olive oil to taste
Method
Cut the shallots into slices and fry them in a saucepan with the butter. Meanwhile, cut the potatoes into thin slices and add them to the cooking. When they are almost ready, add the fresh peas and cover with a hot broth. Check the cooking and when the peas are also soft create a cream using an immersion blender. Plate and garnish with the croutons and the crumbled Edelpilz Bergader cheese. Add a drizzle of olive oil and serve on the table.
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