Tartare of peas with Tropea onion and Tuscan pecorino

by chefs Nadia and Mirko Pasquali

Serves 4

  • 1 kg. - Fresh peas
  • 1 - Tropea onion
  • Olitalia Extra Virgin Olive Oil
  • Cervia sea salt  
  • Lemon to taste
  • Pepper to taste
  • 50 g. - Tuscan pecorino
Tartare of peas with Tropea onion and Tuscan pecorino 1
Tartare of peas with Tropea onion and Tuscan pecorino 2

Extra virgin oil and olive oil

"Il Tradizionale"

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Procedure

  • 1

    Shell the peas and quickly pulverize them in a mortar..

  • 2

    Clean and mince the Tropea onion and add it to the peas.

  • 3

    Chop some sun-dried tomatoes with capers and a drizzle of Olitalia Extra Virgin Olive Oil, combine everything and create a tartare using a round pastry cutter 8 cm in diameter.

  • 4

    Season with Olitalia Extra Virgin Olive Oil, salt, and pepper to taste, and serve accompanied with a lukewarm caponata of yellow and red bell peppers and Taggiasca olives.

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