Mozzarella with peas sott'olio, chard and olives

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Sott'olio simply means 'in oil' and refers to a preservation method popular in Puglia in particular. In this recipe from the team at The River Cafe, briefly blanched peas, mint leaves and rainbow chard are dressed in a generous amount of oil, to be served alongside a freshly torn ball of mozzarella and dark Taggiasca olives. An incredibly simple dish that showcases vegetables at the height of their season. And of course, the better the olive oil you use for this dish, the better it will taste.

First published in 2021





Trim the chard and chop any larger stalks into small pieces. Bring a pan of salted water to the boil, then add the chard. After 1 minute, add the peas, then 3 minutes later, add the mint. Cook for a further minute, then drain and place everything into a bowl. Pour in the olive oil and season
To serve, tear the mozzarella in half and arrange between plates alongside a generous spoonful of the peas and chard. Season the mozzarella with a little black pepper
Drizzle with a little extra olive oil and top with the Taggiasca olives
  • 100g of Taggiasca olives, pitted

A legendary chef who launched The River Cafe in 1987 with Rose Gray, Ruth Rogers continues to set the bar for seasonal Italian cooking in the UK alongside her all-star team of head chefs Sian Wyn Owen, Joseph Trivelli and Danny Bohan.

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