1 Place your peeled potatoes, cut into large chunks, in a pot and cover with water. Add a pinch of coarse salt, the bacon skin cut in half, and the bay leaves. Cover and cook for 14 minutes after the water comes to a boil.
2 Meanwhile, blanch your lardons in cold water brought to a boil, then refresh them and sauté them in a pan with a little oil. Drain them and place them on paper towels.
3 After 12 minutes of cooking, add 7 oz (200 g) of your fresh peas and continue cooking for another 2 minutes, testing the potatoes for doneness.
4 Drain your potatoes and peas, remove the bay leaves and bacon skin, then pass everything through a vegetable mill with the fine setting.
5 Return to the heat, add your knob of butter, season with salt and pepper, dry out slightly, then add your minced garlic and fresh cream. Remove from heat and cover.
6 Bring a pot of salted water to a boil, then add the remaining 3.5 oz (100 g) of fresh peas, the fava beans, and the zucchini balls. Cook for 2 minutes, then refresh in cold water and drain, adding a drizzle of olive oil.
7 In beautiful warm shallow bowls, place the creamy mixture in the center and top with crunchy peas as well as the fava beans and zucchini balls arranged beautifully. The small croutons protect your lardons. With each spoonful, enjoy a bit of these little pieces of bacon.
This is a seasonal recipe, of course, impossible to imagine with anything other than fresh peas. At step six, I ask you to refresh the peas, which means plunging them into cold water to stop the cooking and preserve their beautiful green color. Bon appétit!
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