Verrine of peas with mint on a bed of fresh goat’s cheese
A simple, fresh recipe that smells of spring
Peas have played an important role in the history of our region, and in particular have contributed to the development of a small town: Objat, nicknamed the "capital of peas". In fact, the exceptionally early production of peas was promoted by dozens of shippers who had daily connections with the halls of Paris thanks to the train that left from Objat station. Peas thus contributed to the town's development. By tradition, some farmers still sow "La Gloire de la Corrèze" or "Petit de Gorsat" around 11 November, local varieties that have been carefully preserved so that families can enjoy the pea "ragout" that accompanies the first squabs from mid-May to early June.
While we're waiting for the Objat Pea Festival in May, here's the Gaillard recipe for this lovely month of May...
The ingredients
- 400g de petits pois écossés d’Objat
- 100g de chèvre Frais (type La Varsoise)
- 1 cube de bouillon de volaille
- 4 brins de menthe fraiche
- 5cl de crème liquide
- Sel et poivre
- Temps de préparation : 15 min
- Temps de cuisson : 15 min
- Pour 6 personnes
Préparation des verrines
- Bring a pan of water and the stock cube to the boil, then cook the peas in the water for 15 minutes.
- Mix the fresh goat's cheese with a fork and salt and pepper.
- Wash and gather the mint leaves.
- Drain the peas, reserving the cooking juices.
- Finely blend peas, mint leaves and crème fraiche... use the stock to obtain the desired consistency...
- Season with salt and pepper
- In the verrines, make a bed of fromage frais and tuck in the cream of pea soup!
- Serve chilled... and enjoy with a teaspoon or with twists and other aperitif cakes
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