1 k of peas
20 gr. of chopped dill
50 gr. of leek, finely chopped
50 ml of Malagouzia white wine
Olive oil for sautéing
Water, enough to cover the peas
12 drops of extra virgin olive oil
20g. of Bottarga, finely sliced
Sauté the leeks in olive oil. Once wilted, add the peas and stir for 3 minutes, add the wine and the dill. Once the liquid has evaporated, add the water and lower heat.
When peas are cooked, mash the soup and serve in 6 plates. Garnish each plate with 3 drops of olive oil, pepper and divide the slices of Bottarga to the dishes.