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Spring pea cappuccino

Spring pea cappuccino By Elisa Berghi e Laura Franceschetti Serves 4 400 gr fresh or frozen baby peas 1 potato 1 green onion 4 tbs evoo 4 basil leaves q.b. fresh chive salt and white pepper for the foam: 100 gr ricotta cheese 50 gr sauer cream 50 gr grated semi-aged tuscan sheep cheese  Continue Reading