RECIPES
Cold lumache with peas and roast pepper
INGREDIENTS
• 14 oz (400 g) Delverde lumache
• 1 red bell pepper
• 2 carrots, diced
• 1 cup (4 oz or 120 g) spring peas
• 3 tbsps heavy cream
• 2 tbsps extra-virgin olive oil
• 1/2 cup (120 ml) vegetable broth
• 1 shallot, minced
• lemon thyme
• salt and pepper
Preheat the oven to 475 °F (240 °C or Gas Mark 9).
Cut the pepper in half and remove the seeds and the white pith.
Wash under running water, dry well then brush lightly with olive oil and cut into thick strips.
Place on a baking sheet and roast in the oven for 10 minutes.
Remove from the oven, place in a plastic bag and let steam for 15 minutes.
Peel, cut into strips and set aside.
Heat 1 tablespoon olive oil and sauté the shallot.
Add the vegetable broth, peas and carrot.
Cook for 10 minutes, then remove from the heat and let cool.
Add the roasted bell pepper strips, cream and thyme to the peas and carrots and season with salt and pepper to taste.
Bring a large pot of salted water to a boil and cook the pasta until al dente.
Drain and cool under cold running water.
Toss with the vegetables, then let sit for 20 minutes before serving.
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