Crush of scamorza, peas and black olives with mascarpone sauce
Instructions
Blanch for 2 minutes the peas in salt water and cool.
Place bread in a bowl and scamorza cheese, cubed, salt, peas, egg and olives.
Mix, mashed meatballs and brown them in a pan.
Melt over low heat the mascarpone cheese with a little salt.
Serve with flatbread mascarpone sauce.
Ingredients and dosing for 4 persons
- 100 g of scamorza cheese
- 100 g of peas
- 2 slices of bread
- 50 g of black olives
- 1 egg
- 100 g of mascarpone
- Olive oil extra virgin
- Little of salt