Piselli gialli
In Anna’s Menu, Monday is traditionally dedicated to legumes. Piselli gialli (yellow dried peas) is one of those humble dishes that asks for time, patience and very little else. The dried peas are soaked overnight, then rinsed well in cold water. In the morning, they are placed in a pot, covered with water and brought to a boil. The first water is drained, fresh boiling water is added, and the process is repeated twice. Then the peas are left to cook slowly, without stirring, for about three hours. Once ready, they are gently turned with a wooden spoon, lightly crushed and finished with salt and Leùlia extra virgin olive oil. Anna serves them with homegrown spicy peppers and wild greens: a simple legume dish made with patience, respect and tradition.
Ingredients
Dried yellow peas Water Salt Leùlia extra virgin olive oil Homegrown spicy peppers Wild greens
Method
1. Soak the dried peas overnight. 2. Rinse them well in cold water. 3. Place them in a pot and cover with water. 4. Bring to a boil, drain, then add fresh boiling water. Repeat this step twice. 5. Cook slowly for about three hours, without stirring. 6. When ready, gently turn with a wooden spoon, slightly crush, season with salt and finish with Leùlia extra virgin olive oil. 7. Serve with spicy peppers and wild greens.