Cuori Barilla on Parmigiano and Lemon Cream with Pea Sauce and Red Flowers
Cuori Barilla on Parmigiano and Lemon Cream with Pea Sauce and Red Flowers
15 minutes total
Ingredients
Serves 4
| 320g | of Barilla Cuori pasta |
| 150g | of cream |
| 300g | of Parmigiano Reggiano cheese grated |
| 2 | lemons |
| For the green pea sauce | |
| 200g | of fresh peas |
| 8 | edible red flowers |
| 100g | of vegetable stock |
| 30g | of butter |
| 20g | of extra virgin olive oil |
| salt to taste |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
For the parmigiano-reggiano cream: To prepare the cream, mix the milk, cream, the grated Parmigiano Reggiano cheese and cook the mixture in a small pot at 100°C/212°F, stirring for about 30/40 minutes. The cream obtained will be smooth and thick.
Step 2
For the green pea sauce: Blanch the peas in abundant salted water for a few minutes, drain inside water and ice, set aside two tablespoons for the plating, then blend with extra virgin olive oil, salt and a little vegetable stock. For a smooth and perfect sauce, you can also strain the mixture.
Step 3
Preparing the pasta: Boil the pasta for half of the cooking time in salted water and the remaining time in a pan with a base of butter, cream of Parmigiano Reggiano and vegetable stock. Just a few seconds before completing the cooking, add lemon juice and toss.
Step 4
Plating: Put the pea sauce at the center of the bowl, add the cuori and top with the lemon zest, edible red flowers and fresh peas