Servings:
4
Prep time:
20
Cooking time:
15
INGREDIENTS
- - 200 g of peas
- - 200 g ricotta
- - 2 carrots
- - 2 green onions
- - 2 tablespoons of milk
- - ½ teaspoon grated fresh ginger
- - Extra-virgin olive oil
- - salt
- - Coriander beans
- - turmeric
INSTRUCTIONS
- Grate the carrots and mix them in a bowl with ginger, a little salt and a tablespoon of olive oil. Cover and keep cool.
- Thinly slice the onions and saute them with 2-3 tablespoons of olive oil for 5 minutes.
- Boil the peas for 10 minutes; let them cool and whip them with the onions until you have a thick cream. At the end add salt and season with freshly ground coriander.
- Dissolve a pinch of turmeric in hot milk and mix evenly with the ricotta.
- Form a layer of cream of peas, one with ricotta cheese and carrots in one of 4 clear glasses, pressed lightly and serve.
