Hot or warm, alone or accompanied by croutons, the cream of peas is the dish ideal to serve in the fresher springtime days. You can taste it plain or with a touch of creativity: the possible matches are endless.
Ramekins with eggs, mushrooms and zucchini
Cocottine are small pans inspired by the French cocotte. This type of cooking allows keeping a constant temperature and an even diffusion of the heat that enhances the flavor of the eggs, of the mushrooms and of the zucchini.
Saffron, zucchini and bacon sauce
The color of the saffron, the smoky flavor of the speck and the freshness of the zucchini mix in a sauce that is a sight for sore eyes and a treat for taste buds. Try it with short-shaped pasta, for a quick and mouthwatering first course.
Quick fish soup
Fortunately, seafood is not a prerogative of summer. In this quick soup, you’ll find shrimps, baby cuttlefish, scorpion fish, gurnard and small calamari. What’s missing? A thick slice of toasted bread to dip in this delicious warm soup.
Sweet and sour zucchini with pine nuts, mint and dried tomatoes
A second course quick to prepare, perfect to be stored in the fridge and served lukewarm: the merit goes also to the combination of sugar and vinegar that, besides giving it that pleasant sweet and sour flavor, helps the food to last longer.