Pea puree in small boats

Heat the oven to 200° c (thermostat 6).

Flour the work surface and a rolling pin and roll the dough to a thickness of 3 mm.

Cut into 8 rectangles of 13 cm in length.

Grease eight boat moulds of the cm approximately with half the butter and dough rivestiteli.

Thorns the dough with a fork, cover it with parchment paper, fill the boats of dried beans.

Bake, simmer for 10 minutes, reduce the oven temperature to 170 degrees (5 thermostat), remove the beans and the parchment paper and cook for other boats ten or fifteen minutes.

Meanwhile, bring to the boil two casseroles of salt water.

Shelled peas (you have to get 250 g approx.

), immerse them in one of the casseroles of boiling water and let them cook for twenty or twenty-five minutes.

Peel the potatoes, wash it, cut it into pieces and cook for 15 minutes in a second saucepan.

Peel the onion and chop finely.

When boats are slightly browned, turn off the oven and let them warm, with the door half open.

When vegetables are cooked, drain Put peas in saucepan, Add onion, broth and the remaining butter, salt and pepper.

Cover and let simmer gently until the peas have absorbed almost all the liquid; change the contents of the saucepan from Mashers or frullatelo, keep warm.

Drain the potatoes, let them dry for a few minutes at moderate heat in saucepan, blend or pass through.

Stir the puree with a wooden spoon; taste, add salt and pepper.

Put the boats and fill these out of mashed using a pastry bag fitted with a large fluted nozzle.

Place them in a dish of warm service, decorated with mint leaves and serve.