For ➍ 1 kg shelled peas (or frozen)
1 garlic clove
4 tbs parsley leaves
olive oil
salt
10 cl water
1 tbs of preserved lemon peel, chopped*
lemon juice
crushed red pepper flakes
6-8 slices of sourdough bread
Put the water in a pot. Add the peas, 1 tbs of olive oil, garlic, parsley and salt. Simmer 5 m for fresh peas, 2 m for frozen.
Drain and save the cooking liquid.
Place the peas in a food processor and process until smooth.
Scrape that puree into a bowl.
Add a tbs of chopped preserved lemon peel (you can use some of the flesh as well), a squeeze of lemon juice, crushed red pepper flakes, salt, and more olive oil. Mix it.
Add some of the cooking liquid to lighten it up.
Grill thick slices of sourdough bread in a very hot cast iron skillet on high heat. Use no or very little oil. Press the bread down in the skillet. Flip once.
Rub the bread with garlic and brush it with olive oil.
Top with the spring pea puree and sprinkle everything with more pepper flakes.
Drain and save the cooking liquid.
Place the peas in a food processor and process until smooth.
Scrape that puree into a bowl.
Add a tbs of chopped preserved lemon peel (you can use some of the flesh as well), a squeeze of lemon juice, crushed red pepper flakes, salt, and more olive oil. Mix it.
Add some of the cooking liquid to lighten it up.
Grill thick slices of sourdough bread in a very hot cast iron skillet on high heat. Use no or very little oil. Press the bread down in the skillet. Flip once.
Rub the bread with garlic and brush it with olive oil.
Top with the spring pea puree and sprinkle everything with more pepper flakes.
*You can make the same without preserved lemons and serve it on regular toast.
