Green Pea Cappuccino Macchiato
By Chef Enzo Fargione, Teatro Goldoni Restaurant, Washington, DC

Ingredients:
2 1/2 lbs. fresh Peas
6 heads of peeled Shallots
1/2 cup of Sage Leaves
2 Garlic Cloves
4 oz. Pancetta
6 oz. Butter
1 cup Heavy Cream
1 cup Basil Leaves
1 tpsn. White Truffle Oil
TT white Pepper and Salt
Vegetable stock

Procedures:
Cook the garlic, sliced shallots, chopped sage and the chunks of pancetta in butter

Add the peas and cook for 5 minutes

Add the vegetable stock and reduce for about 10 minutes

Add the cream and cook more fore 7 minutes

Turn off the fire and add the basil and the white truffle oil

Blend it all through the Vita Prep

Other Chef Enzo Fargione Recipes:
Baked Chilean Sea Bass with Fennel in Anise Broth
Green Pea Cappuccino Macchiato
Porcini Red Beets Crispy Roll
Risotto Gorgonzola with Candied Red Beets
Tomato Pappardelle with Asparagus Scallops and Cherry Tomatoes

Restaurant and Chef Links:
Teatro Goldoni Restaurant
Executive Chef Enzo Fargione