PEAS WITH MANCHEGO PDO CHEESE CREAM
A simple, quick, and homemade recipe featuring a star ingredient—peas—paired with gourmet products from our estate, such as Manchego PDO cheese from Quesos de Hualdo and extra virgin olive oil from Casas de Hualdo. The result is a flavorful and vibrant dish.
The fresher the peas, the more tender, tasty, and nutritious they are. This “vegetable caviar” brings a delicate sweetness and an irresistible burst of texture when bitten into. Fresh peas can be prepared in many ways: stewed, sautéed, fried, or boiled, and even enjoyed raw in salads.
Simply dressed with Casas de Hualdo extra virgin olive oil Reserva de Familia, salt, and pepper, they are absolutely delicious. Even their tender pods are edible and full of flavour.
Ingredients:
- 400 g fresh peas
- 1 small jar of Manchego PDO cheese cream
- Mallorcan sobrassada
- Reserva de Familia from Casas de Hualdo extra virgin olive oil
- Salt
- Black pepper
Method:
- Shell the peas carefully. Opening the pods and gently removing the peas—each one a different size—is a mindful, time-consuming task.
- Blanch the peas in a pot of plenty of boiling water for about 5–8 minutes. Cooking time may vary depending on their size: the fresher and smaller they are, the less time they will need. Drain them in a colander and transfer them to a bowl of cold water and/or ice to stop the cooking process. This will help preserve their bright green color, as well as their flavour and crisp texture, so they burst in the mouth. Reserve the cooking water.
- Mix the Quesos de Hualdo Manchego PDO cheese cream with a few tablespoons of the reserved cooking water, whisking well until you achieve a very smooth and silky texture.
- To serve, spread the cheese cream over the base of the plate and top with the peas.
- Garnish with small pieces of sobrassada. Season with salt and freshly ground black pepper.
- Finish with a drizzle of Casas de Hualdo Reserva de Familia extra virgin olive oil.
- Decorate with pea shoots or tendrils.
