Savory pea loaf

Name: Savory pea loaf
Ingredients: 200 g fresh or frozen peas; 1500 ml water; 1/2 teaspoon salt; 200 g flour; 1 teaspoon dry yeast; 1/2 teaspoon ground pepper; 3 eggs; 120 ml milk; 80 ml olive oil; 100 g mozzarella; 7.5 g dill

Appetizers - Savory pea loaf by Ecaterina K. - Recipia

The Easter savory pea loaf has a soft middle with whole peas, mozzarella and dill. I was inspired by Paula Găfițescu’s blog; the batter with milk and oil bakes until lightly browned, and the slices are cut after it cools. I make sure the peas soften without getting crushed when I drain them. Prep: 20 minutes. Cook: 70-80 minutes. Rest: 10 minutes. Total time: 100-110 minutes. Serves: 8. Approximately 265 kcal and 10 g protein per serving.

Ingredients

200 g fresh or frozen peas
1500 ml water
1/2 teaspoon salt
200 g flour
1 teaspoon dry yeast
1/2 teaspoon ground pepper
3 eggs
120 ml milk
80 ml olive oil
100 g mozzarella
7.5 g dill

Preparation

1. Put the peas in 1500 ml water with 1/4 teaspoon salt and bring to a boil. Cook for 25-30 minutes, until the peas are soft, then drain them well. 2. Sift the flour and mix it with the dry yeast, 1/4 teaspoon salt and ground pepper. 3. Lightly beat the eggs with a whisk, then stir in the milk and oil. 4. Grate the mozzarella using the large holes of a grater. Wash the dill and finely chop it. 5. Pour the liquid mixture into the flour and stir. Fold in the mozzarella, dill and peas from the bottom up until the batter is smooth. 6. Heat the oven to 180°C. Line a loaf pan with parchment paper and pour in the batter. 7. Bake the loaf for 45-50 minutes, until browned and a toothpick comes out clean. Turn off the oven and leave it inside for another 10 minutes with the door ajar, then let it cool completely before slicing.

Notes

Small fresh peas soften faster than large, mature ones; cook them until soft but still holding their shape. If using frozen peas, separate any peas stuck together before boiling them. Dry mozzarella from a block is better than the kind kept in whey, which can make the mixture too wet. The texture is a little like a thick baked omelet, but the slices hold together once cooled. Keep the loaf covered in the fridge for up to 3 days and bring it to room temperature before serving. For a lactose-free version, use lactose-free milk and mozzarella in the same amounts. The loaf contains gluten, dairy and eggs. If you don’t have dill, use 7 g chopped parsley instead. Serve it with a glass of yogurt, as suggested by the combination in the batter.