Friday, December 16, 2011
Tuscan Pigeon Peas and Artichoke Bread with Smelt
olive oil, garlic, basil, and onions, sea salt and ground dried chili
2 cups flour
1 cup warm water
2 1/2 tsp yeast
Sprinkle of sugar and salt
Mix well and let rise for 2 hours. Roll out and spread Pea mixture.
This Bean bread is usually made with cannellini, but I found these beautiful Pigeon Peas and decided to see if they would translate well in this recipe. They were an excellent substitution. Little, firm, earthy, they added a different level of flavor to the mix that were quite enjoyable.