Boil the fresh peas for about 20 minutes. Sauté the shallot until it becomes almost transparent, then add the peas and
Put everything into a blender and while the mixture is being blended, slowly add a spoonful of extra-virgin oil until it becomes If the mixture becomes too thick, add vegetable stock a little at a time until you obtain the desired consistency.
This sauce – served while still warm in a bowl with pecorino cheese cut into thin flakes and ground pepper – is perfect for enhancing the sweet flavour of the Salamini Italiani alla Cacciatora PDO and for adding a touch of
