Petis Pois and Elderflower Ragout

Mauro Colagreco

Mauro Colagreco

12th April 2024
Mauro Colagreco

Petis Pois and Elderflower Ragout

20 min

Under the Sign of the Moon by Mauro Colagreco | Flowers - Spring


serves 4

Image by Matteo Carassale

Ingredients

FOR THE PETIT POIS RAGOUT

  • 2 tbsp. (1/2 oz./15 g) finely chopped shallot
  • 1 oz. (10 g) cod tripe
  • 2 tbsp. (1 oz./30 g) butter
  • 4 tsp. (20 ml) elderflower vinegar
  • 2 1/4 cups (11 1/4 oz./320 g) fresh petit pois
  • 2 tbsp. (5 g) snipped chives
  • Unrefined sea salt

TO SERVE

  • Elderflowers

Method

FOR THE PETIT POIS RAGOUT

In a skillet (frying pan), sweat the shallot. Finely dice the cod tripe and add to the skillet with the butter and the elderflower vinegar. Stir well to create an emulsion.
Season with salt.
At the last moment, stir in the petit pois and the chives. Let cool before serving.

TO SERVE

Place some of the petit pois ragout in a small dish and top with the elderflowers.

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