Cream of broad beans and peas with Capriccio cheese mousse flavoured with aromatic herbs


Wash the potatoes without removing the skin and cut into pieces, shell the peas and remove the broad beans from their pod.
Place 2 tbsp extra virgin olive oil in a saucepan together with the fresh, chopped spring onions, over a moderate heat. Lightly brown the spring onions and add the chopped potatoes, the broad beans and the peas. Mix well, season with salt and pepper and cook for a few minutes, then add the vegetable stock or the hot water. When the vegetables are all cooked, blend together with a mixer to form a cream.
While the vegetables are cooking, prepare the cheese mousse by chopping the aromatic herbs. Then add the Capriccio and the extra virgin olive oil. Season with salt and pepper.
When the cream is ready, pour into small bowls and add a spoonful of Capriccio cheese mousse on top. Garnish with a drop of oil and a few shelled, raw broad beans. Serve hot or at room temperature.

AICI – Associazione Insegnanti di Cucina Italiana

Angela Schiavina’s recipe