Sformatino Di Piselli, Pancetta E Menta - Mint, Pancetta And Pea Puddings
- 2 cups peas
- 3 eggs
- 1 cup heavy cream
- 2 tablespoons parmesan cheese
- 2 sprigs fresh mint
- 2 sprigs basil
- 1 pinch nutmeg
- 2 pinches sugar
- salt and white pepper
- 2 tablespoons Extra Virgin Olive Oil
- 2 strips of bacon diced small
- 1 small onion chopped finely
- 1/4 cup melted butter for buttering the moulds
- Mint vinaigrettern3/4 cup Extra Virgin Olive Oilrn1/4 cup Balsamic Vinegarrn4 mint leavesrn1 pinch of rock saltrnWhite pepper
- VinaigretternIn a small food processor, process the mint leaves with a pinch of rock salt (for grip). Add the vinegar and a little olive oil and process again. Finally add the remaining olive oil in a stream to get a thick vinaigrette. Set aside.
- Sformatini
- Pre-heat the oven to 325u0b0.
- With a pastry brush, butter individual ramequins or muffin tins - when buttering the sides bring the pastry brush in an upward motion - this will help the rising of the puddings.
- Blanch the peas in salted water for 5 minutes. When done put in cold water to stop the cooking.
- Sautee the bacon in the olive oil until crunchy. Remove the bacon from the pan and put on paper towel to dry.
- Cook the onion in the same pan (don't throw away the fat from the bacon) until translucent. Add the peas and toss with a pinch of sugar and allow the sugar to dissolve and caramelize a little. Remove from heat and cool.
- Keep 3 tbsp of whole cooked peas for later use.
- In the food processor add the peas and onion mixture, mint, basil and half the cream and process until very smooth. Add the eggs and the rest of the cream and process again. Now add the parmesan, salt, pepper and nutmeg and process. Put the mixture in a bowl and add the whole peas and the sauteed bacon and mix by hand. Adjust the seasoning.
- Fill the ramequins or muffin tins to 3/4 and put them in a tray. Fill to 3/4 with boiling water and cook (in a bain-marie) for 30 to 40 minutes or until top is golden brown.
- Allow to cool on a cooling racket. With the tip of a knife go round the edges of the ramequin of muffin tin and gently push inside to help unmold.
- Put each sformatino on a plate and drizzle some vinaigrette around and serve.
- If doing as finger food bake in mini molds.
peas, eggs, heavy cream, parmesan cheese, mint, basil, nutmeg, sugar, salt, olive oil, bacon, onion, butter
Taken from food52.com/recipes/18084-sformatino-di-piselli-pancetta-e-menta-mint-pancetta-and-pea-puddings (may not work)