76 ITALIA! November 20164 TAKES ON PEAS
(^12)
Bruschetta with smashed
peas and crispy pancetta
Bruschetta con purè di piselli e
pancetta croccante
INGREDIENTS
1 ciabatta loaf
extra-virgin olive oil
500g frozen peas
10 slices of pancetta
1 lemon, zested and juiced
salt and cracked black pepper
Preheat the oven to 180°C/Gas Mark 4.
Cut the ciabatta in half then cut each half into 5 slices.
Place on a baking tray and drizzle with 2 tbsp olive oil.
Place in the oven until golden brown, 5-8 minutes.
Remove and set aside.
Bring a pan of salted water to the boil, cook the peas for
5 minutes, then drain and refresh under cold running water.
Set to one side.
Put the slices of pancetta on a wire rack over a baking tray,
and then place in the oven for 5-8 minutes, until crispy.
Remove from the oven and set aside.
Place the cooked peas in a food processor with 4 tbsp olive
oil, lemon zest and juice, and pulse for 30 seconds. Season
with salt and pepper.
Divide the pea mixture between the bruschetta, then place
a piece of crispy pancetta on each and serve.
SERVES 4
➤ Preparation
5 minutes
➤ Cooking
15 minutes
MAKES 10
➤ Preparation
10 minutes
➤ Cooking
20 minutes
Vegetable soup with
mint, coriander and
parsley
Brodo di verdure con menta,
coriandolo e prezzemolo
INGREDIENTS
150g frozen peas
150g frozen green beans, sliced into 2cm lengths
150g frozen broad beans
1 litre good-quality chicken or vegetable stock
(homemade is best)
1 bunch each of mint, coriander and flat leaf parsley,
roughly chopped
2 spring onions, finely sliced
the juice of ½ a lemon
salt and freshly ground black pepper to taste
Add the vegetables and seasoning to the stock and place
over a medium heat.
Simmer gently for about 10 minutes, until the vegetables
are tender, then remove from the heat.
Add the herbs, lemon juice and spring onion and serve
piping hot.
IT144.FourTakesPeas.sg4.indd 76 28/09/2016 14:12pm