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.

Tartare of peas with Tropea onion and Tuscan pecorino 3
Chefs

Chef Nadia and Mirko Pasquali

Restaurant Restaurant Alla Borsa
Unione Ristoranti del Buon Ricordo [Union of Restaurants of Good Memories]

Nadia Pasquali of Borsa in Valeggio sul Mincio is a chef, but more than that she is a hostess, with a keen sense of hospitality. The restaurant, which she runs with her parents and her brother, is strongly associated with the history of Valeggio's tortellini, of which Nadia is an enthusiastic champion. Her cooking draws heavily on authentic tradition, and puts Valeggio firmly on the culinary map. Vice-president of the Valeggio Restaurateurs' Association, she is involved in organising Nodo d'Amore [Feast of the Love Knot], a veritable culinary celebration that see three thousand diners come together at Ponte Visconteo each year to enjoy Valeggio's nodo d'amore tortellini.

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