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What You Need:
(To serve 4 to 6)
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2 cups dried yellow peas
6 cups water
¼ pound lean bacon in one piece
1 cup finely chopped carrots
1 cup finely chopped celery
1 cup thinly sliced leeks, including 2 inches of the green tops
½ cup finely chopped onions
1/8 teaspoon marjoram
2 tablespoons lard
1 medium-sized onion, peeled and thinly sliced
3 tablespoons melted butter
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Translate this recipe:
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| How To Cook: |
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1. Wash the peas thoroughly under cold running water and pick out and discard any blackened ones. In a heavy 4- to 5-quart saucepan, bring the water to a boil over high heat. Add the peas, bacon, carrots, celery, leeks, chopped onions and marjoram, and return to a boil.
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2. Reduce the heat to low and simmer, partially covered, for about 45 minutes, or until the peas are soft and have absorbed almost all of the liquid.
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3. Remove the bacon and drain it on paper towels. Then puree the peas and vegetables through a food mill or sieve set over a large bowl, and discard any pulp.
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4. With a small, sharp knife, cut the bacon into ½-inch dice. In a heavy 8- to 10-inch skillet, melt the lard over moderate heat, add the bacon and cook, stirring frequently, until the dice are brown and crisp.
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5. With a slotted spoon transfer the bacon dice to paper towels to drain, and add the onion rings to the fat remaining in the skillet. Cook over moderate heat, turning the rings frequently, and regulating the heat so that they color evenly on both sides without burning.
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6. Spoon the pea puree into a 2-quart baking dish, spreading it out evenly with a metal spatula. Strew the onion rings over the puree and sprinkle the bacon and then the melted butter on top.
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7. Bake in the middle of the oven for 20 minutes, or until the top is golden and lightly crusted. Serve at once, directly from the baking dish.
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