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Peel onion and garlic and chop finely. Melt butter in a
pan and sauté both. Add peas and douse with some soup. Cover and simmer
about 10 minutes. Drain and mash and season with salt, pepper and a
little lemon juice. Stir in olive oil keep puree in a cool place. Take
1/2 hour before serving out of the fridge.
Cut mozzarella into quarters, serve with a spoonful of puree and dried
tomatoes. Drizzle with olive oil and garnish with basil leaves. |
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