PREPARATION OF THE RECIPE

It starts with the mayonnaise: in the glass of the mini pimer whisk 2 whole egg yolks the juice of a filtered lemon (even less), two pinches of salt, slowly, slowly, insert the corn oil until a mixture is formed nice firm (there is no specific weight, I advise you to keep the mixture under control, in any case more or less 300 grams).

Cut small carrots and potatoes.

Steam the peas for 10 minutes first, then add the potatoes which will cook another 7-10 minutes, finally add the carrots, close the lid and cook for another 5-7 minutes.

Let cool, then season the vegetables with extra virgin olive oil, pepper, apple cider vinegar and salt.

Gently mix and let cool.

Once cold, add the mayonnaise.