#849
WED, SEP 6, 2023
Maillard Toast (Pea Toast)
Notes
20230906 #breakfastdiary 838, 23°C/mostly clear, 21min/exercise(C)
Pour a little water into a pan, add peas, and cook for 2-3 minutes — a low-moisture cooking method. Wondering if they were done, I tried one, and even being frozen peas, they were sweet. Drain and set aside in a strainer.
Brush olive bread with olive oil and toast both sides until crisp, hoping for the #Maillard reaction. Plate the toasted bread, then in the still-warm pan add a little olive oil and warm through the cooked peas. Figured a bit of saltiness wouldn't hurt, so in goes some salt, and — to cut any off-flavor, and because it'd technically feel like something's missing without it — a little pepper too.
Pick up the bread and spread ricotta cheese on it. Ricotta spreads quite well. (Cream cheese, by comparison, is the villain of spreadability.) Pile the pan-warmed peas generously on top, then add parmesan cheese. Finish with a light dusting of pepper, because it'd feel like something's missing without it.
Ingredients
Check items off while grocery shopping - it’s remembered here.
Steps
- 01
Pour a shallow layer of water into a pan, add the peas, cook for 2-3 minutes, then drain and remove excess moisture.
- 02
Brush olive bread with olive oil and toast both sides until crisp.
- 03
In the same pan used for the bread, add a little olive oil, then add the peas from step 1 with salt and pepper, and warm through.
- 04
Spread the bread from step 2 generously with ricotta cheese, then top with the peas from step 3 and parmesan cheese. Finish with pepper.
