- 35 min
Warm Cream of Peas, Courgettes and Squaquerello
-4 small courgettes;
-15 fresh pea pods;
-about 500 ml vegetable broth;
-1 125-g package Nonno Nanni Squaquerelloni;
-4 fresh mint leaves;
-4 basil leaves (I used 10 Greek basil leaves);
-4 courgette flowers;
-2 tablespoons grated smoked ricotta.
Nonno Nanni Squaquerello is a fresh, distinctly flavoured soft cheese.
Finely chop the onion, slice the courgettes into thin discs and shell the peas, reserving a few pods. Put two tablespoons of oil in a deep pan, add the onion and brown slightly, then add the courgettes and sauté for a few minutes, then add the peas, the pods and the broth, season with pepper and simmer. After about 20 minutes, taste for salt and check if the pea pods are cooked.
If they are tender, purée everything and strain though a fine sieve.
Add the Nonno Nanni Squaquerello, setting aside a few liquidy spoonfuls, add the mint and basil and purée the cream again.
Remove the pistils from the courgette flowers, open them and gently clean with a damp cloth, then cut into strips and add to the cream.
Spoon the cream into a dish, adding a few drops of Squaquerello and a tablespoon of smoked ricotta.
Serve warm with slices of grilled homestyle bread.
Recipe devised by food blogger
One in a million
My name is Monica and I’m not a lady. I’m not a lady because I love to cook, to get covered in flour and grab raw gnocchi by the hand.
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