Garden Peas with Goat’s Cheese and Lardo
Ingredients
300g fresh garden peas
100g goat’s cheese, crumbled
50g lardo, thinly sliced
2 tablespoons extra virgin olive oil
1 clove garlic, minced
Salt and pepper to taste
Fresh mint leaves for garnish
How to make it
This vibrant and simple dish harmonizes the sweetness of fresh garden peas with the creamy tang of goat’s cheese, alongside thick and silky Lardo.
- Blanch Peas: Bring a pot of salted water to a boil
- Add peas and blanch for 2-3 minutes until just tender
- Drain and set aside
- Sauté Garlic: In a pan, heat olive oil over medium heat
- Sauté minced garlic until fragrant but not browned
- Combine Ingredients: Add blanched peas to the pan, tossing them with the garlic-infused oil
- Season with salt and pepper
- Add Goat’s Cheese: Gently fold in the crumbled goat’s cheese, allowing it to melt slightly and coat the peas
- Introduce Lardo: Place thinly sliced Lardo over the pea and cheese mixture
- Let it warm through for a minute, enhancing the dish with its rich flavour
- Serve: Transfer the peas, goat’s cheese, and Lardo mixture to a serving dish
- Garnish with fresh mint leaves for a burst of freshness
Original recipe by James Cochran for Great British Chefs
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