Ingredients
SERVES 4
– 250 g split peas
– 320 g Carnaroli rice
– 1 shallot chopped
– EVO to taste
– salt to taste
– black pepper to taste freshly ground
– fresh mint leaves to taste chopped
– 20 g butter
– ½ glass of dry white wine
– 20 red prawns peeled and deveined
– 1 lime – zest grated and juiced, ginger to taste grated, breadcrumbs to taste
– 1 tsp. salted anchovies
Directions
Soak the split peas for 2 hours, then rinse and drain. Right after, heat a drizzle of EVO in a pan and brown the onion, then add in the mint along with the split peas and cover with water. Dress with a pinch of salt, some black pepper and cook for ab. 30 minutes, adding more water if required. Drain the peas and set their cooking water aside. Then blend them in a food processor along with a little EVO, until obtaining a thick and smooth purée. Meanwhile, in a bowl, prepare a marinade by emulsifying the lime juice and zest along with ginger, black pepper and a drizzle of EVO. Place the prawns into the bowl, let them marinate for 15-20 minutes, then finely mince them and refrigerate. In the meantime, toast the breadcrumbs in a frying pan with a little EVO until they become crunchy, then incorporate the anchovies, mix well and set aside. At this point, toast the rice in a drizzle of EVO, deglaze with white wine and, when the alcohol has evaporated, pour in the peas’ cooking water. Season with a pinch of salt and simmer gradually, adding more boiling water as required. After 13 minutes, also add in the pea cream and cook for 5 more minutes. Finally, stir in the butter, adding more salt and pepper if required. Garnish the risotto with breadcrumbs and fresh mint leaves on top, divide between 4 plates and place a quenelle of prawn tartare in the centre of each dish.