Share on
Potato half-moons with peas
Region: Friuli-Venezia Giulia
Difficulty:
Hard
Doses:
for 4 people
Ingredients
For half-moons:
1 kg of potatoes,
400 g of 00-type flour,
3 egg yolks,
salt,
pepper.
For the filling of:
300 g of ricotta cheese,
50 g grated Parmesan cheese,
salt,
pepper.
For the sauce:
400 g frozen peas,
2 shallots,
3 tablespoons extra virgin olive oil,
salt,
pepper.
Introduction
The numerous varieties of peas are divided into two main classes: peas to be shelled, of which we eat only the fresh or dry seed, and peas "eat everything" of which we consume the entire pod when the seed is just formed. Fresh or dry, they are ideal legumes for different combinations.
Preparing
This content is not public. Log in to see the recipe preparation.
