For the pea bread
200 g of very fine pea flour, denatured at 90ºC in the oven for 8 hours
320 g of water at 50 ºC
25 g of fino olive oil
3 g of salt
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Pea and cured ham sandwich
(gluten, egg and yeast strains free)
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Hydrate the flour with a little warm water, add the fino olive oil, salt, blend and sieve. Place two loads for the cream in the siphon, allow them to stand in the fridge to gain a good cell structure. If we have to use cold water, the bread will cook well but would be less friable.
Using the siphon, add 40 g of the paste in the glasses with a little oil and sprinkle mixed seeds on the bottom, cook two at a time in the microwave at maximum setting for 50 seconds.
For the creamed peas
Cook the peas in salted water, drain and set aside a part, blend them whilst adding fino olive oil, a little smoked oil and salt, add the whole cooked peas and serve at as temperate temperature.
For the finish
Serve the recently cooked pea bread cut in half with a dash of fino olive oil, filled with a small amount of pea puree, burrata, a few drops of smoked oil and Joselito Iberian cured ham. Form into a sandwich and serve.
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