200 : g Dried yellow split peas;
-rinsed : -rinsed in cold
; : ; water and drained
; : ; (7oz)
1 : /2 l Water or chicken stock;
-(23/4 : -(23/4 pints)
1 : sm Carrot; peeled and cut into
; : ; 3 pieces
1 : sm Onion; diced
1/4 : Leek; diced
Ham : Ham or pork bone; weighing
; : ; approximately
; : ; 650-900g (11/2 -
; : ; 2lb), meat removed
; : ; and diced
2 : Bay leaves
Salt : Salt & freshly ground black
-pepper : -pepper
30 : ml Fillipo Berio Extra Virgin
-Olive; : -Olive; (2tbsp)
Oil : Oil
4 : sl Dellugo Fresh Polenta
-slices; : -slices; diced
5 : ml Fresh sage; chopped (1tsp)
1 : /2 lb Red potatoes
1 : sm Red onion; chopped fine
Salt; : Salt; to taste
0: Combine flour, milk, eggs and salt; beat until smooth in blender or with rotary beater
1: Melt 2 tablespoons butter in 9 x 9 x 7 or 11-inch baking dish; pour in batter
2: Bake at 400F for 20 minutes
3: Brown sausages in skillet; drain
4: Remove drippings from pan; add 1 tablespoon butter
5: Slice pears in 1/2-inch thick slices; sauté in butter 2 or 3 minutes over medium heat
6: Sprinkle with cinnamon
7: Arrange pear slices and sausages on top of partially baked shell; bake additional 5 to 10 minutes or until browned
8: Serve immediately
9: Always be sure to use ripe pears
10: Per serving: 191 Calories (kcal); 11g Total Fat; (50% calories from fat); 5g Protein; 18g Carbohydrate; 89mg Cholesterol; 295mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2
11: 0n
12: