John Myers
Peas with Coconut Vinaigrette and Buffalo Mozzarella
The perfect peas with coconut vinaigrette and buffalo mozzarella recipe with a picture and simple step-by-step instructions.
- 250 g Buffalo mozzarella
- Butter
- Coconut pulp
- 600 g Peas green fresh
- Salt
- Coconut vinegar
- Coconut oil
- 2 piece Roskoff onion
- White wine dry
- Noilly Prat
- I chose a buffalo mozzarella of the very highest quality. The price is certainly frightening when shopping, but is softened by the fact that it is enough for 4 people in this starter and tastes sensational. That’s why I didn’t process it, but used it raw. Simply dice the cheese loaf finely.
- Peel the peas. Soak the bowls in lukewarm water for 3 hours, mixing them by hand every now and then. Drain. Pat dry with a towel or paper towel. Juice the peel in the juicer. Happen. Cook the peas in a little pea peel stock with a little salt.
- Roskoff onions are a French variety, slightly rosé, very mild, but shallots are really coarse. Pearl onions could be used as a substitute. Chop up small pieces, sweat in a little butter, deglaze with Noilly Prat, pour on white wine, steam until soft, puree. Salt.
- Open the coconut according to the package insert, pour off the water and pop out the pulp.
- Mix some more pea peel stock with coconut vinegar and coconut oil as well as a little salt to make a vinaigrette. Serve everything.
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