With all these vegetables and legumes spring ….. well, almost summer, there really will be spoiled for choice at the greengrocer’s and yesterday I saw the beautiful already shelled peas ….. just inviting. I’ve cooked for a smooth, even good cold, with a creamy sauce of buffalo mozzarella that by ‘a nice contrast of flavor ….. and color
Ingredients for 4 people: 400 grams of peas (shelled weight of peas already) a leek, a small potato, a small buffalo mozzarella, a tablespoon of extra virgin olive oil, salt.
Cook the peas in about half a liter of salt water along with the leek, cut into slices and cut the potato into small pieces
After about 15 minutes check the cooking liters and possibly continue for 10 minutes. Transfer the vegetables in a glass blender along with a ladle of cooking water
Blend (I used an immersion blender) and check the consistency of smooth: if a wire is too thick add a little ‘cooking water. add the oil and mix. Prepare the cream of buffalo: Cut the mozzarella into small pieces, place them in a bowl with 2 or 3 tablespoons of cooking water from the peas and heat in a water bath: then blend all in a blender until creamy smooth but still well consistent. Even in this case, check the consistency of the cream and accordingly adding water. Place the cream in bowl and add a small amount on the surface of the cream.