Potatoes and peas oup, with spinach quenelle, ricotta cheese and marinated egg yolk with vanilla flavour.
- 160g potatoes
- 12g Orogel fine peas
- 80g Orogel Spinaci Fogliabella
- 40g ricotta cheese
- 5 egg yolks
- 20g Orogel onions
- 40dl double cream
- 20g “Ragusano” cheese
- vanilla, salt, pepper
- 20g “Salame di brolo” salami
- bread croutons
- a sprig of wild fennel
Steam the spinach for about one minute (to preserve its organoleptic properties intact) and then wait until cool. Boil the peas.
Brown the onion with extra virgin olive oil, add the potatoes and let stew slowly. Add the double cream and keep cooking. Meanwhile, let the yolks marinate with vanilla and oil.
Mix the spinach, egg, cheese, salt, pepper, and ricotta cheese in a bowl and make some small quenelle. When the potatoes are cooked, beat them with the mixer, add the peas and season to taste with salt.
Pour the potato and peas soup in a bowl, add the pan-fried quenelle, the salami little cubes, then place the marinated egg, and finish with bread croutons. Serve with a drizzle of extra virgin olive oil and a sprig of wild fennel.