Spring pea cappuccino
By Elisa Berghi e Laura Franceschetti
400 gr fresh or frozen baby peas
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
In a pot sautè the chopped onion with the evoo. Add the peas and the potato, cover with water and boil for 30 min. Add salt, pepper and basil at the end of the cooking.
Purè the vegetables untill obtaining a smooth consistence.
In the meantime whisk the ricotta cheese and the sauer cream until you have a light cream.
Divide the pea cream in cappuccino cups. Dust with chopped chives and some grated cheese and cover with the cheese cream.
Enjoy your cappuccino as an appetizer.