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pockets stuffed with peas, ricotta and mint

Piatti ed accessori per la tavola Wald Domus vivendi

linea impronte verde

Qualche giorno fa, quando ho preparato queste tasche, out the window a beautiful spring sun shone and the temperature was warm and pleasant. What
when the weather is so beautiful .... I love the spring ... maybe because I was born in April, who knows ...
Today the weather is gray, cold ... my builders are all numb, poor ... come on, guys, that work finally coming to an end! (It was now, believe me ...)
I try to enlighten me a bit by turning a little music, a beautiful scented candle while that strikes the keys of the pc ... will this winter?
Even these images so fresh, hot, with a touch of green predominate that relaxes me and makes me good mood, give me the image of a second charge ... really light and perfumed we welcome and will refer to that as soon as possible.
I thought I could participate in the contest About food with this recipe ... what do you think?
Unfortunately I can not see the banner on my post, I'm sorry but I do not know how to do ... you see it??

Ingredients:
(sleeps 3) 3
loin steaks cut into thin but beautiful double, so to speak pocket
130 gr ricotta, salt, pepper

3 ; tablespoons grated pecorino
few leaves of fresh mint 1 egg

1 handful of peas
olive oil
toothpicks to close the pockets of meat ½ cup dry white wine


Preparation:
Blanch the peas in salted water for about 5 minutes, drain and allow to dry on a sheet of paper kitchen. Beat well with a meat pounder
slices of pork loin.
In a bowl beat the egg with a pinch of salt and pepper and grated cheese, add the ricotta, finely chopped mint and mix until mixture is thick but not liquid.
Add the peas and mix again, being careful not to break ...
Arrange the slices on a platter of pork loin wide open and put in a few tablespoons of mixture, like this:

Non esagerare con le dosi, in quanto c'è il rischio che in cottura poi fuoriesca dalle tasche...
Chiudere le tasche con gli stuzzicadenti e metterle a rosolare in una capace padella antiaderente con dell'olio d'oliva, rigirandole dalle due parti e salandole e pepandole a piacere.
Sfumarle col vino bianco, far evaporare l'alcool, quindi lasciarle cuocere a fuoco basso per una mezz'oretta, rigirandole ogni tanto.
Servire ben calde...noi le abbiamo accompagnate da un'insalatina novella, fresca e leggera.

Enjoy your meal and spring at all ... (by which is closer ....)
I remind you that next week there will be a surprise to you that I followed ... so do not miss it!