After preparing the puffs, make a hole in the bottom of each with the tip of a knife and set aside. For the pea soup, put the thinly sliced fresh spring onion in a saucepan with a little oil and fry until lightly browned. Add the peas, stir and pour in a glass of water. Season with salt and cook for about 10 minutes, then mix everything in the blender until creamy smooth, neither too thick nor too thin.<\/p>\n
For the puff filling, blend the ricotta with the cream until smooth and homogeneous, then add the Pecorino cheese and pepper and blend again.<\/p>\n
For the Stracchino cream, put the butter in a frying pan and let it melt, add the anchovies and mash well with a fork, then add the cream. Bring to the boil and add the diced Yogurt Stracchino, stirring until it melts. Remove from the heat and allow to cool: the cream will slowly thicken.<\/p>\n
To serve, place the filling in a pastry bag and fill each puff. If you want to serve individual portions as finger food or in bowls, pour a little of the pea soup on the bottom, place the puffs on top and, again using the pastry bag, decorate with the Stracchino cream, anchovies and a bit of freshly ground black pepper.<\/p>\n","protected":false},"excerpt":{"rendered":"
After preparing the puffs, make a hole in the bottom of each with the tip of a knife and set aside. For the pea soup, put the thinly sliced fresh spring onion in a saucepan with a little oil and fry until lightly browned. Add the peas, stir and pour in a glass of water. […]<\/p>\n","protected":false},"featured_media":0,"menu_order":999,"template":"","class_list":["post-20829","ricette","type-ricette","status-publish","hentry","tag_ricette-first-courses","occasions_recipes-among-friends"],"acf":{"ricetta_in_evidenza":"no","immagine_verticale":null,"ingredienti":"
for the choux pastry
use half the amount indicated here, adding pepper and sweet paprika to flavour the dough
for the pea soup
200 g peas
half a fresh spring onion
4 tablespoons of extra virgin olive oil
salt and pepper to taste
for the puff filling
300 g fresh ricotta
60 g grated Pecorino cheese
2 tablespoons single cream
salt and pepper to taste
for the Stracchino cream
150 ml fresh single cream
4 anchovy fillets in oil
5 g butter
100 g Nonno Nanni Yogurt Stracchino<\/p>","titolo_ingredienti_ricetta_extra":"","testo_ingredienti_ricetta_extra":"","numero_persone":"10","tempo_preparzione":"60","difficolta_ricetta":"20","blogger_associato":[466],"momento_di_gusto_associato":[27940],"video":"","id":"119","external_link":"","custom_logo":null,"title_videoricetta":"","videoricetta":"","videoricetta_cta_text":"","videoricetta_preview_desktop":null,"videoricetta_preview_mobile":null,"ricetta_payoff":"","ricetta_correlata":null,"ricetta_correlata_img":null},"_links":{"self":[{"href":"https:\/\/www.nonnonanni.it\/en\/wp-json\/wp\/v2\/ricette\/20829","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nonnonanni.it\/en\/wp-json\/wp\/v2\/ricette"}],"about":[{"href":"https:\/\/www.nonnonanni.it\/en\/wp-json\/wp\/v2\/types\/ricette"}],"acf:attachment":[{"embeddable":true,"href":"https:\/\/www.nonnonanni.it\/en\/wp-json\/wp\/v2\/media\/27940"}],"acf:post":[{"embeddable":true,"href":"https:\/\/www.nonnonanni.it\/en\/wp-json\/wp\/v2\/blogger\/466"}],"wp:attachment":[{"href":"https:\/\/www.nonnonanni.it\/en\/wp-json\/wp\/v2\/media?parent=20829"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}