La ricetta Torta di piselli
La Torta di piselli è un piatto originario dell’Italia settentrionale, in particolare della Lombardia e del Friuli-Venezia Giulia. Questa deliziosa torta è caratterizzata da un’intensità aromatica e da un sapore delicatamente piccante, tradizionalmente servita come antipasto o contorno in occasione di feste e ricorrenze familiari.
Preparazione
- Cook the peas in boiling salted water for 15-20 minutes, then drain and set aside.
- Melt 50g of butter in a pan and sauté the chopped onion until translucent.
- Add the flour and cook for 1 minute, stirring constantly, then gradually add the milk, whisking continuously to prevent lumps from forming.
- Bring the mixture to a boil, then reduce the heat and simmer for 2-3 minutes, stirring occasionally.
- Add the grated emmenthal, Parmesan, nutmeg, and salt, stirring well to combine.
- In a separate bowl, whisk together the egg yolks and a pinch of salt, then gradually add the warm cream, whisking continuously to prevent lumps from forming.
- Mix the cooked peas with the cream mixture, adjusting the seasoning as needed.
- In a greased 20cm springform pan, layer the pea mixture, then the besciamella, and finally the grated Emmenthal.
- Bake in a preheated oven at 180°C for 35-40 minutes, or until the cheese is golden brown and the filling is set.
<li-Allow the torta to cool slightly before serving.
Per maggiori dettagli o varianti vai alla ricetta completa.
