PEA SOUP with OLIVE OIL and BOTTARGA
- Sauté the grated leeks in olive oil. Once wilted, add the peas and stir for 4 minutes - Add the wine and the dill.
Ingredients
- 1 kg of peas
- 20 g of chopped dill
- 50 g of leek, finely grated
- 50 ml of white wine
- Olive oil for sautéing
- Water, enough to cover the peas
- 12 drops of extra virgin olive oil
- 20 g of grated bottarga
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