Get ready for an explosion of flavours and textures with this minted pea velouté and savoury biscuit crumble. A dish that combines the smoothness of the cream with the crunch of SALATì with Extra Virgin Olive Oil.
Ingredients
- 400 g fresh or frozen peas
- 1 small shallot
- Vegetable stock, as needed
- A few fresh mint leaves
- 50 g Volpe SALATì with Extra Virgin Olive Oil
- Extra virgin olive oil, salt, pepper
Method
- Chop the shallot and soften it in a pan with oil. Add the peas, cover with stock and cook for about 15 minutes.
- At the end of cooking, add the fresh mint, salt and pepper. Blend with an immersion blender until smooth.
- Place the SALATì biscuits in a food bag and crush them coarsely with a rolling pin to make the crumble.
- Serve the velouté warm or at room temperature, finishing each plate with a drizzle of raw oil and a generous sprinkling of crumble.
Recommended pairings
Wines: Vermentino di Sardegna DOC, Soave Classico DOC, Sauvignon Blanc. Cocktails: light Mojito, Gin Basil Smash, Vodka Sour with ginger.