NOMADE Vase meets Chef Paolo Ferralasco
The first stop on the NOMADE tour was the Zupp restaurant, in Genoa's Piazza San Matteo.
Here, chef Paolo Ferralasco literally wrote to us, and therefore revealed, one of his best recipes.
Here's how to make a great one Cream of peas and mint with stracciatella
"The pea and mint soup or cream is a very tasty fresh dish that can also be eaten cold in the summer months. The simplicity of execution of this recipe contrasts with the elegance of the dish with a bright green color, a refined texture, an inebriating aroma and in the mouth it is round and satisfying. The sweetness of the peas is complemented by the hint of mint and marries wonderfully with the deliciousness of the stracciatella but can be completed with fish, for example seared umbrine, or octopus, shrimp or a seared scallop.
Ingredients for 4 people
500 g shelled peas (net weight)
½ leek
1 bunch of fresh mint
Salt and pepper to taste
150g of stracciatella
Vegetable broth: 1 carrot, 1 celery stalk, 1 onion or ½ leek
Procedure:
Prepare the vegetable broth. In a pot, put cold water with 1 carrot, 1 celery stalk, an onion or half a leek, bring to the boil and leave to cook for 30 minutes without salting.
Remove the vegetables and filter the broth, season the boiled vegetables with a drizzle of extra virgin olive oil, a pinch of salt, a pinch of pepper and eat because boiled vegetables are good for you and nothing is thrown away in the kitchen.
Shell the peas, a simple procedure, if ripe, a light pressure on the rib of the pod makes it open, wash in cold water.
Coarsely chop the half leek, wash thoroughly.
In a pan with a drizzle of oil add the leek and let it wilt slightly adding a ladle of broth, add the peas and complete with the broth arriving at a thin stream without covering too much to avoid the cream remaining too soft.
Cook for 15 minutes, wash the mint leaves and add them, tearing them with your hands, cook for another 10 minutes. When the peas start to give way when touched, you can add salt and pepper (white pepper is more suitable because it is more delicate) and cook for another 5 minutes.
Once cooked, blend everything thoroughly. If the cream has lumps from the pea skin, pass it through a fine mesh sieve, but if the cooking was done at the right time and the peas were ripe enough, this shouldn't be necessary.
Take a deep, wide plate, pour a ladle of cream and place a quenelle of stracciatella in the center.
The dish can be dressed with a fresh mint leaf, picked right from the Nomade Common Place vase, and some colorful edible flowers.
Enjoy!
Paolo Ferralasco Chef"
...what can I say, thank you Paolo! We are happy to have left a Nomade in your kitchen.
