Fresh peas and burrata are a perfect match for an usual presentation today.
1 kilo of fresh peas is an average portion for 2p ( probably 400 grams after removing the shells).
Chop and fry 4 garlic cloves, 2 small fresh onions and 1 chili in 2 table spoons of olive oil. Add the peas. Fry for a few minutes. Season with pepper, salt and 1 table spoon of dried basil.
Prepare 120 grams of couscous following the instructions. Allow to rest. Stir with a fork. Mix the vegetables with the couscous and a handful of chopped fresh herbs (mint, parsley, basil). Taste, add pepper and salt.
Spread baking paper in a large spring form. Pour the mixture on the paper. Press with your hands. Spread a few halved cherry tomatoes (skin downwards) on the couscous.
Bake in the oven at 180° for 20 minutes. Cover if necessary.
Serve the timbal with lucious burrata, lots of basil and some green salad. Finish with good quality balsamic vinegar.
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