6
Easy
15 minutes
15 minutes
1. Heat the olive oil and butter in a frying pan. Add the garlic and cook for 1 minute. Add the peas, saffron and cream. Cook for 2 minutes. Season with salt to taste.
2. In a separate pan, fry mushrooms until golden. Drizzle with truffle oil. Cook for another minute.
3. Add the girasolini to the pea-and-cream mixture. Top with the mushrooms and Parma ham.
4. Serve with lemon zest, Parmesan and extra truffle oil, to taste.
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Photographer: Jan Ras
Videographer: Romy Wilson
Food assistants: Cherie Kustner & Kate Ferreira
