RENAISSANCE OF FLAVOR
Begins on page 31
Herbed Pea Soup p.33
Makes 6 to 8 servings
2 tablespoons olive oil
1 (3-ounce) package thinly sliced prosciutto
1 cup chopped white onion
1 cup sliced celery
5 cloves smashed garlic
2 (32-ounce) packages vegetable broth
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 (16-ounce) package dried split peas
1 tablespoon fresh oregano
Garnish: ground black pepper, fresh oregano leaves, olive oil, crème fraîche, flaked salt
1. In a Dutch oven, heat olive oil over medium heat. Cook prosciutto in batches, turning until crispy; set aside to let drain on paper towels. Reserve drippings in pan. Add onion and cook until soft and tender, 3 to 4 minutes. Add celery and garlic; cook for 2 minutes, stirring often. Add broth, kosher salt, pepper, peas, and oregano. Cover and bring to a boil. Reduce heat to low and cook until peas are soft, about 1 hour. Remove from heat and let stand for 30 minutes.
2. Using an emersion blender, purée soup. Ladle into bowls and top with crispy prosciutto. Garnish with pepper, oregano leaves, olive oil, crème fraîche, and flaked salt, if desired.
Peasant Bread p.33
Makes 1 loaf
4½ cups all-purpose flour
1 tablespoon kosher salt
½ teaspoon active dry yeast
2¼ cups lukewarm water (105º to 110º)
In a large bowl, stir together flour, salt, and yeast. Add 2¼ cups lukewarm water. Stir with hands until a sticky dough forms. Cover bowl with plastic wrap or a kitchen towel; let rise at room
