|
|
Spring Pea Terrine From Italian Cooking and Living, June/July 2004|
2 pounds shelled peas (or substitute frozen)
2 tablespoons extra-virgin olive oil
2 tablespoons butter, melted
juice of 1 lemon
salt and freshly ground pepper
11/2 cups freshly grated Grana Padano (or substitute domestic parmesan)
1 bunch fresh spinach, thoroughly cleaned, stems removed
8 ounces fresh mozzarella (or substitute regular mozzarella), cut into strips
8 ounces prosciutto cotto (or substitute ham), in one slice, cut into strips
Place the peas, olive oil, butter and lemon juice in a food processor. Season with salt and pepper, and puree until smooth. Stir in the Grana, and set aside. Bring a large pot of water to a boil. Add salt and the spinach, and blanch for 10 seconds. Drain and plunge the spinach into a bowl of ice water to cool. Drain and squeeze it dry. Line a 1-quart loaf pan with lightly oiled plastic wrap. Spread the spinach leaves throughout the inside of the pan, and cover with half the pea mixture. Arrange the mozzarella and prosciutto on top. Add the remaining pea mixture, and fold the spinach over. Bring the plastic wrap up and over the top, and place in the refrigerator for 5 hours with a light weight on top. Unmold and serve with toasted bread. Serves 8
|
|
