Split Pea & Zucchini Savarin

Prepare the béchamel by placing the butter in small saucepan over low flame. Once the butter has melted, add in the flour, whisking constantly to remove any lumps. As soon as the flour has been incorporated, gradually pour in the milk, constantly stirring with a wooden spoon. When the mixture starts thickening and lifting, remove from the heat, pour the béchamel into a large bowl and set aside. Meanwhile, fill a pot with abundant water and boil the split peas for ab. 50-60 minutes. Once cooked, drain and set the split peas aside. At this point, butter a 20-cm ring savarin tin and sprinkle it with the breadcrumbs until they completely coat the inner part of the tin. Then, preheat the oven at 180°C. Right after, start adding the eggs to the béchamel, one at a time, while constantly stirring. Season with salt and pepper to taste and also stir in the split peas. Pour the mixture into the greased mould. Then, fill a pan with 1-2 cups of warm water and place the mould inside it. At this point, put the pan in the oven and bake for ab. 50 minutes. In the meantime, prepare the zucchini sauce by placing the zucchinis in boiling water and cooking them for ab. 3 minutes. Once cooked, drain and cut them roughly into slices. Right after, place the zucchinis along with cream and Grana Padano in a food processor. Add salt and pepper to taste and blend all of the ingredients until obtaining a thick and homogeneous mixture. Pour the sauce into a saucepan and warm it through over medium flame paying attention to not allow to boil. Then, switch the oven off and unmould the savarin by turning it upside down into a serving plate and tapping on top. Savarin can be served both cut into slices along with zucchini sauce on the side or in its original shape garnished with the warm sauce on top.