Pea pâté made from frozen peas is a delicious appetizer but when made from fresh spring peas it’s absolutely exquisite. Spring peas are blanched and then mixed with ricotta, parmesan, spring onion and fresh mint and it miraculously transforms into a dense and flavorful cream, with an almost surreal green color. Almost.

I ran out of bread and I decided it’s about time to bake a focaccia (I used exactly this recipe), since I haven’t made bread for so long (for 3 days, to be more accurate). So, while the dough was rising, I prepared a minty ricotta-spring pea pâté. Since I finished the pâté extremely quickly, I decide to caramelize some God knows how old   old white onions. I cooked them very slowly, at low temperature without the additional sugar until they turned a rich brown. I assembled the focaccia, spring pea pâté and caramelized onions and I got a cute and heavenly tasty appetizer. Continue reading Spring Pea Pâté with Caramelized Onions