Here’s a recipe from my book “The Taste Revolution”: a delicious risotto with peas and marinated amberjack.
A gem: In this dish, we can utilize a part of the vegetable that’s normally discarded: the pods. Peas or broad beans have about 60% waste. Using the blanching and extraction technique, we can enhance the vegetal flavor with a zero-waste result.
Ingredients:
For the pea cream:
- 1 kg of peas with the pod
- Half a lemon
- 1 pinch of chili pepper
- Extra virgin olive oil to taste
- Salt to taste
For the rice:
- 200 g of Carnaroli rice
- 400 ml of water
- A drizzle of extra virgin olive oil
- Salt to taste
For the creaming:
- 50 g of mascarpone
For the marinated amberjack:
- 200 g of amberjack fillets
- The zest of a lemon
- Extra virgin olive oil to taste
Procedure:
For the pea cream: Clean the peas in the pod. Blanch them and cool them in ice water to set the color. Run the pods through a juicer.
you will get approximately 500 ml of extract.
Blend in a powerful blender with the juice extracted from the pods. Season with oil, salt, chili pepper, and lemon juice to taste.
To cook the rice: Toast the rice with a drizzle of extra virgin olive oil and season with salt.
Cook in a pressure cooker with 400 ml of water for 6 minutes. Stir in a few spoonfuls of pea puree and a little mascarpone.
For the marinated amberjack: Cut the amberjack fillets into tartare. Marinate with lemon zest and extra virgin olive oil.
Serve the rice with pea cream garnished with the marinated amberjack tartare.
Enjoy your meal!
