Pea cream, zucchini and fennel. Today an aromatic vegetable cream, as the weather turns for the worst, with my beloved Roman zucchini, peas and wild fennel, creamier made from two tablespoons of rice, softened by the sour cream and enriched with crispy golden croutons. Very simple to prepare, may not like, even the smallest (no pepper for babies, I recommend). If you do not find fennel, I love from Sicily and I obviously essential, you can use the green parts of the fennel. For the recipe (simple) of sour cream, I refer you to the page basics. Good vegetables to all!
Ingredients for 4 people:
- 8 green zucchini (Roman type)
- 800 grams of frozen peas
- a fresh onion
- 4 tablespoons rice
- 6 tablespoons extra virgin olive oil
- salt and pepper
- 4 tablespoons sour cream (for the recipe click here on basics)
- 4 slices of homemade bread for croutons
Clean the zucchini and cut into thin slices and chop the onion and fennel. Place in a casserole onion, chopped, 6 tablespoons extra virgin olive oil and let it wither. Then add the peas and courgettes and fry together for a few minutes and rice.
Add water to cover, add salt, then simmer until the rice is cooked, adding additional water if necessary. Once the soup is cooked, blend to the mixer the half of the mixture and then pour it back into the pot: so it becomes very creamy but also will keep the peas and whole zucchini that will give consistency.
Cut the bread slices into cubes casareccio. In a pan put 2 tablespoons of oil and, When it is hot, add the croutons and a pinch of salt and cook them for a few minutes until they are crisp and golden brown.
Serve the guarnendola cream with a spoonful of sour cream, a sprinkling of olive oil and freshly ground black pepper and croutons.
THE PAIRING: In front of this first course full of perfumes and aromas, our suggestion is a white semi-aromatic like a Sauvignon DOC Lison Pramaggiore. In particular, we chose the one produced by the biological Terra Musa, in the province of Venice: a wine with aromas of yellow pepper, banana e robinia, dry taste but spirited.