Project Description

Ingredients :

  • 1 k of peas
  • 20 gr. of chopped dill
  • 50 gr. of leek, finely chopped
  • 50 ml of Malagouzia white wine
  • Olive oil for sautéing
  • Water, enough to cover the peas
  • 12 drops of extra virgin olive oil
  • 20g. of Trikalinos Bottarga, finely sliced
  • pink peppercorns

Sauté the leeks in olive oil. Once wilted, add the peas and stir for 3 minutes, add the wine and the dill. Once the liquid has evaporated, add the water and lower heat.

When peas are cooked, mash the soup and serve in 6 plates. Garnish each plate with 3 drops of olive oil, pepper and divide the slices of Bottarga to the dishes.