Macco pea. If you have ever tasted MACCO BEAN SICILIANO (in the fresh version you can find some VIDEO RECIPE on my YouTube channel or even in the version FRIED) and I liked it, you must try to peas. Is’ an equally good cream but more delicate, sweeter, that is a perfect accompaniment to the simple cream (or sour cream) in a vegetarian version, or, as in my case also the crispy bacon, which makes it a rich single dish.
Prepare the Sicilian soup dried peas is very simple and can be enjoyed either hot or warm, even in summer. If you want, just like macco bean, Also to that of peas you can add the pasta: I suggest the classic or broken spaghetti, or the fingering striped.
This thick soup of dried peas will captivate and surely also appeal to smaller: You can garnish it with seeds, dried fruit, cheese fondue or add in small fried meatballs for a full and tasty dish. I decided to add crisp bacon and sour cream. But this split pea soup is also good for vegan version, only with a drizzle of extra virgin olive oil and black pepper. I just have to wish you good day and remember to have a look at all my SICILIAN RECIPES.
500 grams of dried peas
a golden onion small
a stalk of celery
fresh Marjoram, to taste
vegetable broth, to taste
60 ml of cream
100 grams of grated cheese
extra virgin olive oil
salt and pepper
4 thin slices of bacon (smoked too if you like)
To prepare macco of dried peas, clean the onion, carrot and celery and chop them how to make a fried. Put the dried peas in a thick mesh colander and wash them carefully under running water.
Sauté the vegetables in a large pan with a drizzle of extra virgin olive oil, then add the peas and cover with hot vegetable stock. Bake for 30 minutes, Add salt, pepper, marjoram and cook until the peas will not be dense macco. At this point, If you want to add the pasta, you have to stretch the pea cream with a little broth and then proceed with a cooking (al dente!) pasta.
If you want to prepare the soup of dried peas as I did, so rich and delicious, brown the pancetta in an already hot pan until crunchy. Stir macco peas with grated cheese horse and a drizzle of extra virgin olive oil.
Serve macco peas in individual bowls and garnish each plate with a tablespoon of cream, crispy bacon, a little fresh ground black pepper and a few leaves of majorana. Bon appétit!
MATCHING: rebellis, White Veneto IGT, produced by Giannitessari, Le vee Solaris, new variety produced in Germany in 1975 and is resistant to major diseases of the vine. It smells of citrus and spices, with a fruity and persistent taste.
If you are a vegetarian, garnish the split pea soup with sour cream and toasted hazelnuts, or, in season, with fresh mushrooms sauteed in a little olive oil extra virgin olive oil and freshly ground black pepper. In summer macco pea it goes very well with the mullet or pink shrimp: blanch in a pan and place them on the cream before serving.