In an exclusive collaboration with Chef Renato Bernardi, we have developed a series of gourmet recipes, designed to be replicated in your kitchen with the help of our quality products. Each month, we offer a new culinary creation, and for February, we present a comforting and flavorful dish: Grass Pea and Celery Cream with Porchetta Slices and Toasted Garlic and Rosemary Bread. This recipe is a perfect combination of rustic flavors and contrasting textures, uniting the sweetness of the grass pea with the succulence of the porchetta and the crispiness of the toasted bread.
INGREDIENTS FOR 4 SERVINGS:
- Dried Grass Peas: 100g
- Celery: 120g
- Porchetta: 240g
- Rustic Bread: 200g
- Yellow Onion and Carrots: 300g
- Garlic: 2 cloves
- Rosemary: to taste
- Chili Pepper: to taste
- Black Salt: to taste
- Extra Virgin Olive Oil: to taste
Instructions:
- Start by soaking the grass peas for 48 hours, changing the water occasionally.
- Finely chop the onion and carrots and sauté them in oil with a pinch of chili pepper. Add the grass peas, season with salt, and cover with water until it’s 3 fingers above the legumes. Cook until tender.
- Slice the celery thinly and immerse it in ice water to enhance its crispiness.
- Toast the bread and rub it with garlic.
- Drain the grass peas and partially blend them with an immersion blender. Plate the cream, arrange the celery slices and thinly sliced porchetta on top, place the toasted bread alongside, and drizzle with oil and fresh rosemary.
- Garnish the dish with black salt and serve.
This dish is not only a triumph of flavors and textures but also represents a unique culinary experience, blending Italian tradition with a touch of creativity and innovation. Grass Pea and Celery Cream with Porchetta Slices and Toasted Garlic and Rosemary Bread is the ideal choice for a winter dinner, where you want to impress your guests with a dish that speaks of passion, tradition, and culinary innovation.
