Pasta with potatoes and peas
Chef Nicola Morea
for 4 people
- 280 g of striped half paccheri pasta
- 200 g of peas
- 300 g of potatoes
- 40 g of Ciccolella “Faresse” extra virgin olive oil
- 20 g of anchovies
- 60 g of cherry tomatoes
- 2 basil leaves
- 1 clove of garlic
- 60 g of caciocavallo cheese
- 40 g of taralli (typical Apulian breadstick)
- 40 g of leeks
- Vegetable broth to taste
- Salt and Pepper to taste
Spring on the table with Pasta Potatoes and Peas by Chef Nicola Morea.
Tradition here is fully expressed but the result is a food design dish in which color, presentation and flavour create a perfect harmony between tradition and modernity.
Let’s find out how to prepare this light and genuine first course enhanced by the soft and delicate taste of our Faresse extra virgin olive oil.
Wash, boil and peel the potatoes.
Add the anchovies and blend with a little vegetable broth.
Add salt to taste and keep aside.
Brown the leeks in a saucepan with Faresse extra virgin olive oil.
Add the peas, a few ladles of vegetable broth and cook it for 10 minutes.
Blend and season with salt and pepper.
Crumble the taralli, put a drizzle of Faresse extra virgin olive oil in a pan and toast the crumbles.
Cook the pasta “al dente” and stir in the cream of peas.
Stuff the paccheri with the anchovy potato cream and cook 5 minutes in the oven.
Arrange the paccheri as you like on a plate and season them with a cherry tomato sauce with basil, caciocavallo and toasted taralli crumbles.
Complete with a drizzle of Faresse raw evoo.