Читать книгу Simple Beginnings: Beading - Aiden Byrne - Страница 21

SERVES 4

100 g frozen peas

300 ml vegetable stock (see page 198)

60 g butter

1 quantity ricotta gnocchi (see page 208)

100 g Zita .18 macaroni tubes

1 quantity of béchamel sauce (see page 205)

50 g Parmesan cheese, grated

2 egg yolks

300 g fresh peas

4 asparagus spears

2 tablespoons chopped chervil

1 tablespoon of chopped dill

pea shoots or chervil, to garnish

salt and pepper

MAKE THE PEA PURÉE. Put the peas, 100 ml of the vegetable stock, the butter and some seasoning into a pan and bring to the boil. Transfer immediately to a blender and blend until smooth. Pass through your finest sieve into a bowl over iced water to keep the colour.

PREPARE THE RICOTTA gnocchi as on page 208, adding 50 g pea purée to the mixture. Cook and set aside.

FILL YOUR LARGEST, deepest saucepan with water, add a dash of olive oil and plenty of salt and bring to boil. Cook the macaroni for 11–12 minutes, then plunge immediately into iced water to chill. Drain and dry on a clean tea towel. Chop the macaroni into 2 cm dice, and fold the pieces into the béchamel sauce, three-quarters of the Parmesan and the egg yolks. Season with ground pepper and salt. Transfer to four small buttered earthenware pots and cook in a preheated oven at 180°C/350°F/gas 4 for 15 minutes.

POD AND BLANCH the fresh peas in plenty of boiling salted water for 4 minutes. Plunge the cooked peas into iced water to stop the cooking. Trim the asparagus (see Asparagus Mayonnaise, page 49) and slice the spears on a mandolin. Blanch them in the same water as the peas for a seconds then plunge them iced water.

REHEAT THE REMAINING vegetable stock in a pan and mix in the remaining pea purée. Add the ricotta gnocchi, the fresh peas, the asparagus and chopped herbs and reheat until warm. Serve on a separate plate next to the macaroni and garnish with pea shoots or chervil.

I sometimes serve this dish with some soused mackerel or pan-fried red mullet. Both the mousses can be used as different garnishes, and the yogurt sorbet is also used as a dessert accompaniment. It is definitely best to make these mousses and sorbet first thing in the morning and allow them to set during the day. The tuilles need to be made the day before.