Ingredients

Servings 4

• 1 lb wild peas flour
• 1 ¾ oz onion
• Academia Barilla Pecorino Gran Cru
• Academia Barilla 100% Italian Extra Virgin Olive Oil
• salt

Preparation

10 minutes preparation + 20 minutes cooking

Bring 4 cups of water to a boil. Then pour in the flour made from wild peas (or "roveja"). Whisk continuously, so that the flour doesn't clump together. Continue cooking as you would if making corn polenta; even the consistency should be the same. The cooking time, however, is much shorter: calculate around 15 minute from when you add the flour. When the polenta is ready, transfer it to a container, large enough that the layer of polenta is not taller than 3/4th in. Let cool completely. Then, cut it into 1 inch strips. Meanwhile, peel and slice the onion. Cook in 1 tbp extra virgin olive oil and 2 or 3 tbsp water. When the water has evaporates, place the strips of polenta in the pan to warm them up. Just before turning off the heat, drizzle with extra virgin olive oil and grated pecorino. Note: roveja is a wild pea with brownish-yellow seeds and tastes like a fava or chickpea. It was used as forage, to prepare soups and as a type of polenta. It has a slight bitter taste.

Food history