Rice and Pasta dishes
Ingredients for 4 people
½ kg of fresh peas
50 g of Robiola Osella with Black Olives per person
1 drizzle of extra virgin olive oil
wild baby asparagus
wild herbs as required
Cook the peas in water and salt then blend. Add the other raw ingredients: wild asparagus, radish, wild herbs.
Pour the cream into a bowl. Add the final touch: a quenelle of Robiola Osella with Black Olives, raw.