Vegetarian nuggets with peas

Boil the peas for about 10 minutes in plenty of salt water, then blitz using a blender or vegetable mill, depending on how smooth you want the texture.

Meanwhile, cut the mozzarella up into cubes, place it on a dish and mix with a tbsp. of breadcrumbs.

Place the blitzed peas in a bowl, add a whole egg, the Parmigiano Reggiano, 20 g of breadcrumbs, a drizzle of Extra Virgin Olive Oil Fruttato, the chopped mint leaves and a pinch of salt and pepper and mix all the ingredients well.

If the mix is too soft, add more breadcrumbs until you obtain a workable consistency. Divide the mix into portions of about 20 g, shape each one in the palm of your hand and place a cube of mozzarella in the middle and roll up into a nugget.

Roll the nuggets first in the breadcrumbs and then in the sesame seeds to obtain an even coating, and place them on an oven dish covered with oven paper, drizzle them with 2-3 tbsps. of Pure Olive Oil and bake in the oven for about 20 minutes.

Serve the nuggets hot. Ideal with our firm, flavorful Carli Artichoke Hearts.