Ingredients for 4 servings:
- 320g PGI Gragnano Lumachine
- 200g salted ricotta cheese
- 2 small red peppers
- 500g green beans 500g asparagus
- 300g fresh peas
- 250g shelled fava beans
- 120g grated Parmigiano Reggiano
- 3 tbs evoo
- Salt and chili pepper to tast
DIRECTIONS:
For the veggie ‘nduja, bake the peppers at 200 degrees for 12 minutes. Cover them with plastic wrap, then peel, clean and blend them with the chilli
Separately peel the peas, blanch them and then immerse them in water and ice
Brown them with oil and spring onion and then blend everything. Pour Lumachine in the pea cream and add the blanched fava beans, the green beans divided into two and the asparagus tips
Stir with Parmigiano and oil and serve with some veggie ‘nduja and grated salted ricotta.
