Ingredients
SERVES 6
– 350 g split peas
– 2 puff pastry rolls
– 300 g Ricotta cheese
– 1 onion chopped
– 3 tbsps. EVO
– salt to taste
– black pepper to taste
– thyme
Directions
Fill a pot with abundant water and boil the split peas for ab. 40 minutes. Once cooked, drain, saving a little of their cooking water. Then, in a pan, heat 2 tablespoons of EVO and add in the peas while they are still a bit hard. Season with salt, thyme and black pepper, cover them with some of their cooking water and simmer over low flame for ab. 15 minutes. Meanwhile, place the ricotta in a bowl, dress it with some salt and pepper and knead it with a fork, adding a bit of the peas’ cooking water to soften it. Right after, line a greased baking tin with 1 pastry roll, spread the Ricotta mixture on it and then distribute the peas and onion on top. At this point, cover it with the other pastry roll, sealing the edges. Bake the focaccia in a preheated oven at 190°C for 40 minutes. Remove from the oven and serve hot.
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