Italian Recipes
|
|
|
| Ingredients |
| 1 |
Sugar snap peas, trimmed |
1/2 pound |
| 2 |
English peas, shelled or frozen peas |
1 cup |
| 3 |
Asparagus, tough ends trimmed |
1/2 pound |
| 4 |
Ricotta cheese |
2/3 cup |
| 5 |
Green onions, roughly chopped |
2 |
| 6 |
Extra-virgin olive oil |
to drizzle |
| 7 |
Kosher salt |
to taste |
| 8 |
Freshly ground black pepper |
to taste |
|
| 9 |
Baguette, thinly sliced |
1 |
| 10 |
Parmigiano-reggiano shavings |
few |
| Method |
Boil a good quantity of water in large pot, add the salt, peas, asparagus and
green beans and cook until bright green and crisp tender, for about 3 minutes.
Drain and transfer to a iced water to stop the cooking and drain again. Puree
the vegetables in food processor with the ricotta cheese, green onions, a
drizzle of olive oil, salt and pepper to taste.
Preheat the oven to 375 degrees f. Brush one sine of each bread slices with
olive oil and put them on a baking sheet with oiled side up. Bake until lightly
browned and crisp, for about 10 minutes. Spread the puree on the warm bread
, topped with shaved Parmigiano and serve.
|
| Servings -depends on you |
|
|
|
|
|
|
| Introduction
of the dish |
|
This is the famous finger food of Italy. You can substitute the
spread with any of your choice, like basil pesto.
|
|
Disclaimer:
Most of the articles and recipes published here are collected via print
media, email and internet. The recipes were considered to be public
domain. Please use any information at your own risk. the writer will
not be responsible for any damages from the use of the information
provided. If anyone one has any objection regarding copyright or
ownership or any other details please contact classicfood4u.com via
email info@classicfood4u.com with proof and material will be promptly
removed from the site.
