Dried peas cream and endive (or fine herbs).
This recipe is absolutely great when you have leftovers of: steamed fine herbs, spinach or other green leafy vegetables. In this case, I had endive with black olives and capers.
1 cup of dried green peas
fennel seeds, 1 teaspoon
sodium bicarbonate ½ teaspoon
salt and pepper
14 ounces of green leafy vegetables
stale bread 4 slices
2 tablespoons grated Parmesan cheese
extra-virgin olive oil
Check if you have to soak dried peas, then boil them with 3 cups water, onion and fennel seeds (tips for cooking dried peas, here). Add bicarbonate. Boil until peas are cooked and they collapse into a purée. Add salt, pepper and extra-virgin olive oil.
Preheat the oven at 338° F and cut bread in squares. Line the baking tray with parchment paper and put bread on, then add Parmesan cheese, salt, pepper and oil. Bake until it’s crispy. As an alternative, you can fry bread in a non-stick pan.
Heat up your green leafy vegetables, pour the peas cream into the plate (or a soup-bowl), add erbs, crispy bread (crostini) and further Parmesan cheese.
Background music: “Money”, artist Pink Floyd.
Potographer and author: Mirna