Split pea purée with bottarga

Serves 4-6

2 tablespoons olive oil
1 big red onion, chopped
200g split pea, rinsed
650ml water
1 tablespoon graded bottarga
Pinch of pepper
4 tablespoons finely chopped fresh chives
50ml olive oil
60g bottarga, thinly sliced

Heat the olive oil in a large saucepan and sauté the onion. Add the split peas and cover with the water. Simmer until the split peas are very tender. If necessary, skim foam off the top. Whizz the split peas in blender or food processor to a smooth cream.

Transfer the mixture into a large bowl and add the graded bottarga, the pepper, the chives and the olive oil and mix well. Taste and add salt if needed. Serve the split pea purée garnished with bottarga slices.