Hot cold Stracchino awith sweet cervia salt and peas



HOT COLD STRACCHINO WITH CERVIA SALT

PREPARATION : for 4 people

COTTURA :20 minutes 7-8 min (for wafers)

PEA CREM:

200 g of frozen peas

200 g of boiling water

Salt and Pepper

STRACCHINO WITH CERVIA SALT:

150 g of stracchino with cervia salt

20 g of  extra virgin olive oil

Salt and Pepper

BUCKWEAT WAFER 

50 g of soft butter

25 g of buckweat flour

25 g of "00" flour

1 egg

5 g buckweat seeds

PEAS CREAM

place the frozen peas in the bowl of a blender, add boiling water and blend for 3 minutes.

The thermal shock will set the peas color in a nice bright green.

Filter with a colander, transfer in a small saucepan, and make the liquid be reduced with moderate fire till you have a nice cream consistency, then add salt and pepper. Conserve warm.

STRACCHINO WITH SWEET CERVIA SALT 

Mix the stracchino with olive oil till you have a cream of the same consistency of mascarpone.

If necessary, add oil, salt and peppe.

Store in the frige till use.

BUCKWHEAT PODS

Preheat the oven at 160°

Lay butter in a bowl and, with the help of a little whip or a fork, gradually mix the two flours and the egg till you have a smooth and homogeneius mixture. Wrap a pan with baking paper.

With a spoon, lay dollopls of dough, laying them lightly. Add some buckwheat seed and cook in oven for 7-8 min. Remove from the oven and let cool before using the wafers you have just obtained.

PRESENTATION

Divide the stracchino in four glasses, fill in with hot peas cream, decorate with a buckwheat pod and serve immediately.


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