This seasonal dip is perfect with a rustic sourdough cracker. The grated fennel in the peas provides a refreshing anise flavour that pairs to the crackers with fennel seeds and sea salt.
Method
Heat your oven to at least 250˚C and pour your sourdough discard onto a lined baking tray. Spread it across the surface so that you have a thing 2mm layer. Then sprinkle with sea salt and fennel seeds.
Bake in the oven until the cracker dries up and starts to char at the edges – between 5-6 mins.
While the crackers are baking make a simple pea dip by blitzing fresh peas into a coarse pate texture. Stir with grated fennel, mint, lemon, parmesan and oil. Season to taste.
Crack the sourdough into shards and once cooled, dip into the minty pea dip.
This dish was roasted in the Alfa Forni 5 Minuti. For more information and prices, click here.
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Pea Pesto and Sourdough discard Crackers
This seasonal dip is perfect with a rustic sourdough cracker. The grated fennel in the peas provides a refreshing anise flavour that pairs to the crackers with fennel seeds and sea salt.
Method
This dish was roasted in the Alfa Forni 5 Minuti. For more information and prices, click here.
Ingredients:
Serves 4
Alfa Forni pizza ovens | Flamery Asado grills | Beefer grill | Konro grills UK | Pujadas charcoal ovens | Blastcool outdoor fridges
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