Servings:
4
Prep time:
30
Cooking time:
20
INGREDIENTS
- - 1 kg of peas
- - 4 eggs
- - 1 white onion
- - 1 teaspoon of mint
- - 2 slices of bread
- - ½ cup of milk
- - 20 g of butter
- - 50 g gruyère
- - Nutmeg
- - Extra virgin olive oil
- - salt
INSTRUCTIONS
- Shell the peas, chopped onion, let the bread soak in milk, beat the eggs and grated cheese
- Melt the butter with 2 tablespoons of olive oil, add the onion and, after 2-3 minutes the peas: Pour 1 cup of water or broth and cook for at least a quarter of an hour, wetting them again if necessary and salandoli at the end.
- Crumble the bread into the egg, mix with mint, nutmeg, cheese, peas and salt: pour into a baking dish (25 cm diameter) greased and coverd with flour or bread crumbs
- Bake at 180 ° C for about twenty minutes, the cake should remain well soft. Turn it upside down on a serving plate, garnish with mint leaves and serve
