Pea and Shallot Antipasti |
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Sunday, 06 May 2012 |
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| |   | Pea and Shallot Antipasti | |  | Ingredients: View Recipe: finding ingredients... | My Rating: | | More Actions: | | cooking notes close notes | foodie tags close tags | share close share | | | My Notes: - Private info just for you! | |
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Recipe from The Tuscan Sun Cookbook by Frances Mayes, Edward Mayes (Clarkson Potter, 2012) Since pea season is brief, I like to buy a bushel and corral someone to help me shell them. I freeze them in two-cup portions.
- 4 shallots, minced
- 2 cups peas, shelled
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons chopped mint
- 2 tablespoons mascarpone
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Prepared bruschette or crostini
 In a medium pan over medium heat, mix the shallots with the peas, and sauté in the olive oil until the peas are barely done and the shallots are wilted, about 4 minutes. Stir in the mint, mascarpone, salt, and pepper. Chop coarsely in a food processor or by hand, and spoon onto the bread.
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Last Updated ( Sunday, 06 May 2012 )
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