Split Pea Cream + Ricotta & Arugula Pancakes

Fill a pot with abundant water and cook the split peas for ab. 50-60 minutes. Once cooked, drain and set the peas aside. Meanwhile, in a bowl, beat the eggs with a fork. Then, add in Grana Padano, 1 tablespoon of EVO, a little more than half of the ricotta, salt and pepper. Mix to well amalgamate all of the ingredients. Finally, also add in the arugula and chives, mixing well. Right after, grease well 8 mini-casseroles of  6-7 cm diameter and pour in the mixture until they are half-filled.  Bake the pancakes in the oven at 190°C for ab. 15-20 minutes or at least until they are puffy and colourful. In the meantime, by using an immersion blender, purée the split peas along with the remaining ricotta and a couple of tablespoons of EVO, seasoning with salt and black pepper. Remove the pancakes from the oven and, by using a pastry bag, garnish them with the split pea cream. Garnish with some arugula leaves and serve hot.