Grass pea cream, olive oil and rosemary
The grass pea is an ancient Umbrian legume, rustic and flavorful, which has returned to our tables thanks to small-scale farmers. When blended, it becomes a velvety cream to be finished with a drizzle of raw oil.
Method
- Soak the grass peas for 24 hours, changing the water at least twice, then rinse them well.
- Sauté the onion and garlic with two tablespoons of oil and the rosemary.
- Add the grass peas and broth and cook over low heat for about 1 hour and 15 minutes, until tender.
- Remove the rosemary and blend until smooth; season with salt and pepper.
- Serve with a drizzle of raw oil and some croutons.
Tip from the mill
A spoonful of oil in the sauté, two drizzled raw on the plate: it's the latter that you can taste.
