CAPPUCCINO OF PEAS WITH MINT

Lavender field

There is not a better moment to launch my blog than this beautiful early summertime. Nature is blooming and the longer days fill us with energy and creative vibes. I created this site to show you that preparing healthy, whole food – that also tastes good by the way – is not that difficult and is a much better way to nurture our body and mind than the ready-made industrial meals.

What else are you going to find on this blog? Recipes, of course, but I will also talk about nutrition, wellbeing, family and our travels.

Bee pollinating lavender flower

To celebrate this beginning, I prepared a cappuccino of peas with mint that you can serve as a starter or to accompany your aperitif. I used fresh peas as they are in season but using frozen ones at other times of the year will do perfectly fine.

Open pea pod filled with ripe peas

Ingredients (serves 2):

  • 2-3 slices of pancetta cut into strips
  • a drop of olive oil
  • 1/2 onion, finely chopped
  • 1/2 cube of organic vegetable stock
  • 200g peas (shelled fresh or frozen)
  • 2 tablespoons of thick crème fraîche
  • fresh mint
  • 100ml cream to whip
  • Himalaya salt, freshly ground pepper to taste
  • peperoncino to taste
  • a touch of love
Cappuccino of peas with mint in a glass

What you’ll need to do:

  1. In a frying pan sauté the pancetta slices in a drop of olive oil. When they are crispy and golden put them on a paper towel to absorb excess grease. Let them cool. Sauté the onion in the same frying pan you used for the pancetta, adding a bit more olive oil if necessary.
  2. In a saucepan bring water to boil with the vegetable stock cube and add the peas. Lower the heat and cook the peas for about 10-15 minutes then strain them, keeping some of the cooking water.
  3. In a blender mix the peas with a little of the cooking water to get a purée. Add the crème fraîche and the mint (put aside a few leaves for decoration). Add salt, pepper and peperoncino. Mix again.
  4. Beat the whipped cream with a touch of salt.
  5. Serve in glasses, one large layer of pea purée topped with the whipped cream and a few slices of pancetta. Add mint leaves to decorate. Enjoy!
Cappuccino of peas with mint in a glass
Tulipe double

 

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