Mauro Colagreco
Under the Sign of the Moon by Mauro Colagreco | Flowers - Spring
FOR THE PETIT POIS RAGOUT
In a skillet (frying pan), sweat the shallot. Finely dice the cod tripe and add to the skillet with the butter and the elderflower vinegar. Stir well to create an emulsion.
Season with salt.
At the last moment, stir in the petit pois and the chives. Let cool before serving.
TO SERVE
Place some of the petit pois ragout in a small dish and top with the elderflowers.
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