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Pea and Shallot Antipasti

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Sunday, 06 May 2012
List of viewable recipes from "The Tuscan Sun Cookbook" by Frances Mayes, Edward Mayes

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    

ImageIn 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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