- 200 g frozen peas
- 5 slices thinly sliced Italian lardo (almost transparent)
- 1 shallot, finely chopped
- 1 egg yolk
- Pea shoots
- Olive oil
- Salt/ pepper to taste
- Blanch frozen peas in boiling salted water (around 15 sec).
- Mix peas, shallots, egg yolk.
- Add olive oil and season with salt and pepper.
- Decorate with pea shoots and serve.