Main courses
Main courses
Baked pea and Parmesan loaf
Peas, eggs and Parmesan come together in a savoury loaf to serve in slices. Toasted bread adds texture, while calamint provides the finishing touch.
From Nonna Adele’s kitchen
- Cooking
- Peas about 20 minutes; bread interior until golden; oven about 20 minutes, until set and 71 °C at the centre
Temperatures: 200 °C
LET’S GET COOKING
Method
Reserve some of the oil for the bread. Use the rest to soften the chopped onion and carrot, then add the peas, salt and pepper.
Cover and cook for about 20 minutes, checking the liquid in the pan and the instructions on the frozen peas. Transfer the peas to a bowl and leave to cool.
Toast the crumbled bread in the reserved oil until golden, stirring frequently. Leave to cool slightly.
Beat the eggs with the Parmesan and salt. Add the peas, then gradually add the bread, keeping the mixture soft and pourable.
Butter a 20 × 10 cm loaf tin and coat it with breadcrumbs. Pour in the mixture and level the surface.
Bake in a preheated oven at 200 °C for about 20 minutes, until set in the centre as well. Check with a food thermometer that the centre reaches 71 °C. Allow to settle, turn out and garnish with washed calamint.
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