Preparing a cream of peas has never been so delicious: enrich it with cardamom and use it to season the macaroni oats of the Marquisate. To complete the dish you just have to add some good seasoned Roman pecorino: enjoy your meal!
150 g of macaroni with oats Marchesato
220 g frozen peas
3 cardamom berries
2 tablespoons of milk
150 g of yellow cherry tomatoes
1 tablespoon brown sugar
1 teaspoon dill (or other flavourings)
30 g aged Pecorino Romano PDO
extra virgin olive oil, salt and pepper.
Place the cherry tomatoes on a baking sheet covered with parchment paper. Cover them with plenty of extra virgin olive oil, sugar, dill, salt and pepper and bake in the oven at 100# for about an hour.
Meanwhile cook the peas in plenty of boiling salted water.
Drain by preserving the cooking water and transfer them in a blender together with cardamom (removing the hard outer part of the berry), milk, two tablespoons of extra virgin olive oil, salt and pepper. Blend everything until you get a smooth cream not too dense (add if necessary a few tablespoons of cooking water).
Cook the macaroni in the boiling water of the peas. Drain al dente and finish cooking in the pan. Add the confit tomatoes, mix well, stirring with a spoonful of extra virgin olive oil.
Serve the nice warm macaroni with a grated Pecorino Romano DOP.