Roasted Garlic Pea Purée On Sourdough Croutes Recipes

ROASTED GARLIC-PEA PURéE ON SOURDOUGH CROUTES

Steps:

• Preheat oven to 400°F.
• Diagonally cut twenty-four 1/4-inch-thick slices from baguette with a serrated knife and arrange in one layer on a large baking sheet. Lightly brush tops of slices with about 1 tablespoon oil total and season with salt and pepper. Bake slices in middle of oven 5 minutes, or until golden, and transfer to a rack to cool.
• Separate garlic heads into cloves, discarding loose papery outer skin but keeping skin on cloves intact, and wrap together in foil, crimping seams to seal tightly. Roast garlic in middle of oven 30 minutes, or until soft. Unwrap garlic and cool slightly. Peel skin from each clove. Finely grate enough Parmigiano-Reggiano to measure 1/4 cup and chill remainder, wrapped in plastic wrap.
• In a saucepan cook peas in water, stirring, until just tender and heated through. In a food processor puree warm peas, garlic, grated cheese, lemon juice, 1 tablespoon oil, and salt and pepper to taste until smooth. Transfer puree to a bowl and cool completely. Puree may be made 1 day ahead and chilled, covered. Bring puree to room temperature before using and season with salt and pepper.
• With a vegetable peeler shave 24 thin slices from chilled Parmigiano-Reggiano. Spread about 1 heaping tablespoon puree on each toast and top with an arugula leaf and a Parmigiano-Reggiano shaving.
• Serve toasts drizzled with remaining oil.

ROASTED-GARLIC PUREE

Steps:

• With a fork, mash garlic cloves in a medium bowl to form a smooth paste.

GARLIC PEA PUREE

Steps:

• In a 1-quart saucepan, bring the water to a boil; add in the split peas and garlic.
• Return to a boil.
• Decrease heat and simmer, covered, 1 1/2 hours.
• Place the pea mixture, green peas, oil, lemon juice, and salt in a food processor container fitted with a steel blade.
• Cover and process until smooth.
• Add tomatoes and pulse once or twice to combine.
• Variation-add 1/3 cup chopped roasted red peppers when you add the tomatoes.
• Serve with pita chips.

FARFALLE WITH ROASTED GARLIC AND PEA PURéE

Steps:

• Preheat oven to 425° F.
• Cut 1/2 inch off top of garlic head, discarding it, and wrap garlic tightly in foil. Roast garlic in middle of oven 30 minutes, or until very soft, and cool. Squeeze roasted garlic from head into a blender.
• In a saucepan boil thawed peas in 2 cups salted water until just tender, about 5 minutes, and in blender purée garlic, peas and cooking liquid, butter, lemon juice, tarragon, and salt and pepper to taste. In a saucepan keep purée warm, covered.
• In a 6-quart kettle bring 5 quarts salted water to a boil and cook farfalle, stirring occasionally, until al dente. Drain pasta in a colander and in a bowl toss with sauce, snow-pea or pea shoots, and salt and pepper to taste.

ROASTED GARLIC PUREE

Steps:

• preheat oven to 375*F.
• wrap garlic cloves in aluminum foil package and cook for 1 hour in oven.
• remove cloves from foil and peel.
• puree garlic in food processor, add olive oil and blend until incorporated.
• store garlic puree in glass jar with tight-fitting lid.
• refrigerate.
• use in preparation of sauces or with meats.