For ➑100 g fresh or defrosted frozen shelled peas
1 tbs olive oil
¼ ts freshly ground pepper
¼ ts coarse sea salt
6 mint leaves, sliced very thin in chiffonade
25 g (about 2 thin slices) prosciutto
Prepare an ice bath and get out a strainer. Cook the peas in boiling, salted water for just a few s, then drain, plunge into ice bath and drain again.
In a mixing bowl, whisk together the olive oil, pepper and salt. Toss the peas in the dressing. Add the ribbons of mint.
Tear the prosciutto roughly into little 2 cmh wide squares.
Gently toss prosciutto with peas.
Scoop out ½ cup servings into small cups, ramekins or bowls.
In a mixing bowl, whisk together the olive oil, pepper and salt. Toss the peas in the dressing. Add the ribbons of mint.
Tear the prosciutto roughly into little 2 cmh wide squares.
Gently toss prosciutto with peas.
Scoop out ½ cup servings into small cups, ramekins or bowls.
Try another small cup appetizer.
