Mozzarella with peas sott'olio, chard and olives

PT15M

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Ingredients

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1
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
2
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
3
Drizzle with a little extra olive oil and top with the Taggiasca olives
  • 100g of Taggiasca olives, pitted
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