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Cream of peas soup with MALTAGLIATI
Ingredients:
250g Maltagliati, 600g fresh peas or
a packet of frozen peas, 1lz lt milk,
1 small red onion, a handful of peas
for garnish, soup as much as you like,
salt and pepper. Preparation:
Cook most of the peas in the milk and
let the rest cook in a pan with butter
and onion (which must be chopped in
rings). Add salt and pepper. Whip the
peas cooked in the milk: if the result
is too dense, add some warm milk or
soup. Cook Maltagliati in abundant soup,
strain them "al dente" throw them in
the cream of peas soup. Garnish with
the peas browned in the butter and serve.
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