Sitting on the balcony enjoying the green, the cool and the quiet. Few things manage to be as pleasant as spring days!

There is such a variety of fresh and tender vegetables, freshly sprouted legumes, authentic buds. These include peas, small and tasty. The freshest ones can also be eaten raw, thus taking full advantage of their nutritional properties.

Served on a fragrant slice of turmeric and sunflower seed bread, the pea and mint puree is an authentic delight to be enjoyed in spring.



  • 1 kg of unshelled peas or 400 g of already shelled peas
  • Bread for burschetta. I used turmeric and sunflower seeds bread, fragrant and beautifully colored
  • Juice of half a lemon
  • 1 handful of fresh mint leaves
  • 50 g of grated pecorino cheese
  • A drizzle of extra virgin olive oil
  • 400 g of stracciatella
  • Salt and Pepper To Taste.

Quickly blend the peas, the pecorino cheese, the mint leaves and the lemon juice, leaving the consistency rather rustic. Add a drizzle of extra virgin olive oil, salt and pepper at the end, making sure that it is not too liquid or too smooth. After heating the bread I prepare each bruschetta with a generous portion of pea puree, the stracciatella that I will share for each guest and finally the mint leaves to decorate. Turmeric bread has a beautiful golden color and crumbled on cheese will give brilliance and life to this simple but tasty dish.

Bruschetta turmeric bread with peas and Stracciatella cheese puree


Ingredients for 4 persons:

  • 1 kilo of peas or 400 gms if peas already shelled
  • bruschetta bread. I used turmeric and sunflower seeds, fragrant and beautiful in color.
  • Juice of 1 lemon.
  • a heap of fresh mint leaves
  • 50gms of pecorino cheese
  • A little bit of olive oil
  • 400 gms stracciatella cheese [center of burrata cheese]
  • salt and pepper to taste


Quickly blend peas, pecorino cheese, the mint leaves, and lemon juice, leaving that the consistency remains rather thick. Add a little bit of olive oil and salt and pepper at the end, making sure this not result being too runny nor smooth. After toasting the bread I prepare each bruschetta with a generous helping of pea puree, the stracciatella which I will divide by serving and then mint leaves to decorate.

The turmeric bread has a beautiful golden color and once crumbled on the cheese will add spark and life to this simple very tasty dish.

Crouton with pure de ervilhas and queljo stracciatella


  • 1 kg de ervilhas frescas, ainda com a casca, ou 400 g de ervilhas freeze.
  • 8 fatias de pão. I avoid o pão branco and prefiro por exemplo o pão de centeio, pão preto ou pão integral
  • Suco de meio limào
  • Folhinhas de hortelà
  • 50 g of queljo de Minas curado, ralado
  • azeite de boa qualidade
  • 400 g of fresh ricotta type ricotta ou mesmo queljo de Minas
  • Sal and pimenta a gosto

Começo cortando o pão em fatias and dourando no oven. Com cuidado pra não deixar o pão secar demais.

Escolho ervilhas fresquinhas mas se não encontro use ervilhas freeze. Sò evito ervilhas em lata porque o sabor is completely different, and a cor também. Mesmo using ervilhas freeze não needs cozinhar. It is sufficient for ixar descongelar and enxaguar. Em seguida passo no liquidificador as ervilhas, o queljo curado ralado, as folhinhas de hortelà, or suco de limào, or azeite, and ajusto or sal. O process tem que ser bastante ràpido pra avoid que o creme fique liso demais. A consistencia deve ser “rùstica”.

I prepare each lawn with 2 fatias de pão quentinho, 2 colheiradas de creme de ervilhas, and por fim o queljo fresco colocado por summit, ajustando sal and pimenta moìda na hora.

The Italian recipe foresees a type of fresh cheese that would be difficult and complicated to find in Brazil but it goes great with any fresh cheese, such as our delicious Minas cheese!

Hit that longing!



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