From Milano With Love: Peas, Rhubarb and Spinach Salad a recipe from Chef Matteo Fronduti of Manna Ristorante
I have something special for you today! A wonderful Summer recipe by famous Chef Matteo Fronduti of five star restaurant Manna in Milan, Italy.
This is a Paleo, seasonal recipe, created by this amazing chef, who was the creator of many extremely successful venues in the trendy city of Milano.
As you might know I am in Italy visiting my family, so what better opportunity to find some delicious, healing foods and recipes, original from here?!
I am not a restaurant critic, but I know good food.
Manna conquered my heart with now simple, traditional dish, revisited: Minestrone with Tripes. (the photo below shows the wonderful dish: “Minestrone Asciutto di Trippa Tiepida e Speziata”, which I strongly recommend trying!
You can read his Summer menu on the Manna Website, and you can follow them on Facebook and Twitter.
Now let’s see the wonderful recipe for the Peas, Rhubarb and Spinach Salad.
- For the Peas:
- 700 grams of fresh peas, shelled
- 150 grams of yellow onion
- 30 grams of extra virgin olive oil + 1 tablespoon for cooking the onion
- 5 grams of sea salt, fine
- For the Rhubarb:
- 500 grams of fresh rhubarb
- 150 grams of water
- 2 to 3 drops of Stevia Glycerol or Swerve to taste (optional)
- For the Salad:
- 100 grams of Fresh baby spinach
- 40 Pea shoot tops
- For the Peas:
- Boil the peas in a large pot with salted water, until just tender, then immediately blanch in a bath of water and ice. (this will preserve the beautiful brilliant green color and the texture)
- Slice the onion paper thin and cook with 1 tablespoon of oil for about one hour on a very low flame in a heavy bottom skillet.
- Puree onion in a food processor.
- Once the peas are cold, set aside 50 grams for the garnish, puree the rest in a food processor, then put through a fine mesh strainer.
- Now blend with the onion puree, the oil and the sea salt.
- For the Rhubarb;
- Peel the rhubarb, keeping the red peel aside.
- Now boil water with the sweetener, then add the rhubarb cut peels and cook until tender.
- Let cool quickly placing the saucepan in a bath of cold water, then puree the rhubarb in a food processor.
- In another saucepan cook the peeled rhubarb cut in 1 inch pieces, with few tablespoons of water, until very tender.
- Once cooked, let cool then puree in a food processor.
- Now mix the two rhubarb purees together.
- For the Salad:
- Wash and trip the spinach and the peas shoots.
- To serve:
- Scoop the pea puree into a bowl, then invert on a serving dish.
- Arrange the whole peas and the rhubarb puree on top.
- Decorate with the spinach and peas shoot after tossing them with a tablespoon of olive oil.
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