Thursday, 6 January 2011

Peas and Cheese Sandwich

A request from Elsa.

Just behind our apartment in Florence was this amazing cantina that served the most amazing selections of italian breads, cakes and coffee.
The staff was extremely friendly and we were almost always sure of a place to sit whenever we decided to drop by, which was, by the way, almost every other day.

Their freshly baked foccaccia with peas and robiola was undoubtedly our favourite. I'd be lucky if I'm able to find robiola anywhere outside Italy but I was told that camembert or brie would do the job as well.

Since I'm still without my kitchen paraphernalia, I have to make do with whatever utensils provided in the apartment; thus making it quite difficult to make anything from scratch.... but I do have a cunning plan!

So there you go, Elsa... hope you like it!

Peas and Cheese Sandwich

250g frozen peas (petits pois)
2 ready-roll pizza base
your choice of either brie or camembert
1/2 tsp garlic, finely minced
spring onion, chopped finely
salt and pepper

Preheat oven to 250C.
Defrost peas to room temperature.
In a saute pan, heat oil over medium heat. Add garlic and cook 2 minutes until lightly browned.
Add the peas and spring onion, season, and continue to cook for about 2 minutes.
Transfer to a large bowl and combine with cheese.

Grease a baking pan.
Place the dough onto the baking pan.
Spoon the filling onto the dough and brush the outer edge with egg wash to help form a seal.
Place the second dough over to enclose the filling.
Press the edges with your fingers to close tightly and prevent leaking.
Cut a few slashes in the top to allow steam to escape during baking.

Bake for 25 to 30 minutes until golden brown.
Let it rest 10 minutes before cutting to allow the cheese to set.