Vegetable terrine
Instructions
Peel vegetables and shelled peas; sliced Zucchini and carrots (a whole grattugerete lasciatene for decorations).
Boil separately in boiling salted water and drain thoroughly.
Pour a little gelatin-based compound on the bottom of a rectangular mould cooled in fridge, settle on some carrots in a decorative manner and continue alternating layers of carrots and zucchini.
Puree the peas with cream, butter, salt and freshly ground pepper to obtain a cream and stir gelatin is made by dissolving in water and cooled demand.
When the ingredients are used up, cover with the cream of gelatin.
Place the bowl in the refrigerator for at least two hours, then remove from pan and on the serving dish, decorated with clumps of grated carrot and serve immediately.
