Parcels of endive with cream of peas
Instructions
the ENDIVE DUMPLINGS 05770 PEA CREAM INGREDIENTS for 4 PERSONS 8 medium Belgian cicoriette, 200 g of peas, a nut, a shallot, 50 g olive oil, 50 g of grated Parmesan or pecorino cheese, 30 g of bacon, 8 slices of bacon or bacon, a bunch of parsley, ginger, egg, 20 g of breadcrumbs.
Wash and cut inside the cicoriette, removing the heart and sauté the shallots in olive oil.
Add 30 g of bacon or pancetta, peas, the nut, 50 g of water, a pinch of ginger and cook for 15 minutes.
If not, continue cooking for another 5 minutes.
Let cool, then puree, add to creamed peas, parmesan, breadcrumbs and egg, season with salt and pepper and fill with this mixture the chicory.
Close to fagottino, scrolling around a slice of bacon or pancetta, ungeteli with olive oil, salt and pepper and cook in the oven for 15 minutes in a liter of water with a slice of lemon.
If you wish you can accompany them with rice seasoned with chopped parsley, olive oil and, if you like, the juice of half a lemon.
Serve immediately.
