Terrina di Caprini Osella


Wash and dry the courgette. Grate it and set it to one side. Peel the clove of garlic and crush it with a fork.
Cream the Caprini Osella in a large bowl with two spoons of extra virgin olive oil (better if delicately flavoured), a pinch of salt, pepper and garlic. Add the peas and the courgette. Continue mixing, using a spatula.
Line a small rectangular mould with a lid (a butter dish would be fine), with some clear film. Spoon the mixture into the mould and level the mixture with a spatula.
Close with the film and leave in the coldest part of the fridge (the top) for 12/14 hours.
Serve: remove from the mould, eliminate the film and cut into slices. Pair with a mixed salad and croutons.