Fresh Pea and Salami Bruschetta

By • March 31, 2014 • 1 Comments



Serves 4

  • 4 tablespoons olive oil, divided
  • 4 ounces saucisson sec, thinly sliced, or sliced salami
  • 2 cups fresh peas or thawed frozen peas
  • 1/2 teaspoon finely grated lemon zest
  • 4 slices bread from a country loaf
  • Salad, for serving
  1. Preheat broiler with rack in highest position. Brush both sides of bread with 2 tablespoons oil and place on a broiler-proof baking sheet.
  2. Combine remaining oil, cured meat, peas, lemon zest and 1/2 cup water in a skillet and heat over medium. Cook, covered, until peas and sausage are tender, about 5 minutes. Season with salt and pepper.
  3. While peas cook, broil toasts, turning once, until browned, 1 to 2 minutes per side. Spoon pea mixture over toasts before serving; serve with salad.
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3 months ago Dr.Insomnia

Last week I made a dish like this, with a few different ingredients, but same flavor profile. The key difference was I used fava beans, and diced salami, sort of inverting the texture/sizes of the meat and vegetables. Favas share a lot in flavor with peas, especially when flavored with cured pork, which we associate with peas.

I liked the texture and flavor, a lot, and I served it with toasted wheat baguette, similar to this.

Other key differences are that I rendered the salami before adding the beans, sauteed a little onion and garlic with it, then cooked the whole mixture in chicken stock until the liquid had reduced and thickened, taking on a creamier over liquidy consistency. I also added a touch of chile flakes, mint, and parsley.



Other differences include that