Creamed peas with mozzarella and chili sugar

Ingredients for 2 servings:

• ½ tsp Pul Biber
• 1 tsp sugar
• 2 tbsp olive oil or rapeseed oil
• 1 small onion(s), finely diced
• 160 ml vegetable stock
• 200 ml cream
• 450 g peas, frozen
• salt and pepper
• Nutmeg, freshly grated
• 2 tbsp basil, finely chopped
• 2 tbsp, heaped crème fraîche
• 150 g buffalo mozzarella
• 12 cherry tomatoes
• 2 tbsp basil, roughly chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegetarian

Mix the chili flakes and sugar in a cup. Fry the diced onion in the oil. Deglaze with the stock and cream. Reduce by about half, then add the peas and season with salt, pepper, and nutmeg. Simmer gently for about 10 minutes. Meanwhile, grill the cherry tomatoes in the oven at 200°C for 8-10 minutes until they burst slightly. Stir the crème fraîche and chopped basil into the peas and heat until hot. Divide between 2 deep plates. Slice the buffalo mozzarella and place on top of the peas along with the grilled cherry tomatoes. Sprinkle with the chili sugar. Sprinkle with the coarsely chopped basil. Serve with filoncinos (Italian bread rolls) or baguette.