CookEat Recipe
Fresh Pea Sformato
A gently set pea mould with prosciutto, Parmesan and a light meat-broth sauce, combining whole peas with a small portion of pea purée.
Method
Steps
Step 1
Gather the ingredients: 600 g freshly shelled peas; 50 g prosciutto with some fat; 1 small young onion, about 30 g; 1 teaspoon chopped parsley; 1 tablespoon olive oil; 35 g butter: 30 g for the sauce and 5 g for the mould and lining; 20 g plain flour; About 200 ml prepared meat broth or meat jus; 3 eggs; 1 tablespoon grated Parmesan, about 10 g; Salt and black pepper; A few tablespoons water as needed for the peas.
Step 2
Finely chop the prosciutto, young onion and parsley together. Warm the olive oil in a saucepan and cook this mixture gently for about 5–7 minutes until lightly coloured. Add the peas, salt and pepper. Cover and cook gently for about 12–18 minutes until tender, adding a few tablespoons water as needed to prevent sticking.
Step 3
Set aside three quarters of the cooked peas. Press the remaining quarter through a sieve to make a purée. Melt 30 g butter in another saucepan, stir in the flour, then gradually whisk in about 200 ml broth or meat jus. Simmer, stirring, for at least 5 minutes to make a smooth thick sauce. Stir in the pea purée.
Step 4
Let the sauce become lukewarm for about 10–15 minutes. Beat the eggs lightly and mix them into the sauce with the reserved whole peas, the cooked prosciutto mixture and Parmesan. Do not add the eggs while the sauce is still hot enough to scramble them.
Step 5
Heat the oven to 160°C. Grease a smooth-sided mould of about 1.2 litres with the remaining butter and line its base with a buttered circle of baking paper. Fill with the pea mixture. Stand the mould in a roasting pan and pour hot water into the outer pan to reach halfway up its sides.
Step 6
Bake in the water bath for about 40–55 minutes until the centre is set and reaches 74°C. Avoid browning the top heavily; the texture should remain moist and tender. Lift out carefully, rest for about 10 minutes, loosen the sides and turn onto a serving dish. Remove the paper and serve warm.
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