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Velvety romanesque zucchini and peas

ingredients

servings

2

Iodized salt

to taste

Extra virgin olive oil

2 teaspoons

Cheese triangle

2 unit

Peas

300 grams

Courgette

300 grams

first courses from Italy

Velvety romanesque zucchini and peas

Velvety romanesque zucchini and peas

vegetarian with lactose high in fiber source of C vitamins high in potassium high in phosphorus

ready in

20 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Velvety romanesque zucchini and peas

The velvety of Romanesque zucchini and peas is a simple, fast and nutritious preparation that suits both big and small (6 months). In the picture you see it enriched with fresh cheese (you can use cheese, philadelphia, ricotta or the like) #bambini

Velvety romanesque zucchini and peas step 1

step 1

First you boil about 500 ml of salt water

Velvety romanesque zucchini and peas step 2

step 2

In the meantime, saute the zucchini, cut them into cubes then put them together with peas in salted boiling water for about 10 minutes

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Velvety romanesque zucchini and peas step 3

step 3

Once cooked, go both peas and courgettes with the minipimer together with some cooking water (adjust according to your liking)

Velvety romanesque zucchini and peas step 4

step 4

Finally, add the fresh cheese (go to the minipimer during the previous step if you prefer) and finish with an egg yolk

Velvety romanesque zucchini and peas step 5

step 5

PS If you want to avoid using salt, in case of very small children or health problems, you can replace salted water with homemade vegetable broth

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