The PEA AND LEEK CREAM WITH SQUID is a wonderful first course: simple and very tasty, perfect to serve at a dinner with friends who appreciate lightness without renouncing good cuisine. It’s a fresh and delicate cream, ideal in spring when fresh shelled peas are available, but it can be served in any season.
The uniqueness of the dish lies in the harmony of flavors and the play of textures: the creaminess and sweetness of the legumes and vegetables meet the meaty texture of the squid, pan-seared, making this cream interesting and tasty. My little secret is to add a few mint leaves, which give a particular freshness and pair wonderfully with both the legumes and the mollusk. I also like to garnish it with a few peas, not overly boiled, and leek rings quickly pan-fried. For the eye, but also for the palate.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 5 cups peas (fresh, shelled)
- 1 leek
- 14 oz squid rings
- 2 cups vegetable broth
- to taste extra virgin olive oil
- to taste black pepper
- 3 leaves mint
Tools
- 1 Immersion blender
- 1 Pot
- 1 Pan
Steps
The preparation of the PEA AND LEEK CREAM WITH SQUID is very simple.
First, prepare the vegetable broth with celery, carrots and onion. To save time you can use a bouillon cube dissolved in water.
Shell the peas and set them aside. Wash the leek and slice it into rings. In a large saucepan add a drizzle of oil and gently sauté the leek over low heat for 5 minutes.
Add the peas (you can also use frozen ones), pour in the vegetable broth and cook for 20 minutes.
After 20 minutes add the mint, a grind of black pepper and cook for another 5 minutes.
Turn off the heat, let it cool slightly then use an immersion blender or mixer to blend everything until you obtain a smooth and homogeneous cream.
Cut the squid rings into strips and sauté them in a pan with a drizzle of oil for 3 minutes, season with salt and pepper.
Spoon the pea and leek cream into a bowl and finish the dish with the squid strips, a few peas and some leek rings.
