Fresh Pea Mold
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g shelled peas
- g prosciutto (fat and lean)
- g butter
- g flour
- eggs
- spoonful Parmesan
- young onion
- parsley
- olive oil
- meat gravy or broth
Instructions
- Brown a minced base of prosciutto, young onion, and parsley in oil.
- Add the peas, season, and cook; sieve a quarter of them into a puree.
- Make a butter-flour roux, thin with gravy or broth, and stir in the pea puree.
- Mix in the whole peas, eggs, and Parmesan; bake in a buttered mold in a bain-marie.