BARLEY AND GREEN SPLIT PEAS WITH SUN DRIED TOMATOES AND PEPERONCINO or ORZO E PISELLI SECCHI CON POMODORI SECCHI E PEPERONCINO

orzo4

Yesterday I bough a new lawnmower and when I was toiling with the high and wet grass (I haven’t even been able to mow it all, the earth is too wet but at least now it has more of a chance to dry up) I though about Aagje‘s request of snippets from my PhD thesis on English Renaissance garden poetry. I hardly ever speak of it, partly because I have changed research field since then and partly because no one is usually interested in the subject but today, Aagje, I’m making an exception and I’m leaving you a snippet link to a poem that came into my mind whilst I was toiling with the grass, it’ s Andrew Marvell’s poem The Mower againstGardens, a complaint against the artificiality of the formal garden and the strive for refinement that was one of it’s driving forces; design, botanical varieties and statuary, they all worked together towards a complex creation of nature and art. Marvell’s pastoral poem, one of four, can to a certain extent be seen as a forerunner to the English landscape garden although that garden was as ‘created’ as the formal one, they just used different parameters.
So are you happy now Aagje? Can I go on with the cooking now until next time?
Pastoral poetry means that I have to post a rustic recipe and this has a rustic feel to it, green split peas, barley, sun dried tomatoes and peperoncino make a very rustic dish with interesting textures. The barley and the split peas have such different textures and I really enjoyed to chew on them together.

orzo7

BARLEY AND GREEN SPLIT PEAS WITH SUN DRIED TOMATOES AND PEPERONCINO or ORZO E PISELLI SECCHI CON POMODORI SECCHI E PEPERONCINO

100 ml / 0,42 cup dried green split peas
100 ml / 0,42 cup dried barley
2 whole sun dried tomatoes, chopped
1 small dried peperoncino, I use that but you can use any type of chili pepper.
Water
Salt
Olive oil

– Heat up some olive oil together with the crumbled peperoncino, add the split peas and the barley and cook it all for a couple of minutes before adding water, sun dried tomatoes and salt. I begin with adding about the double the amount of water in relation to the dry stuff and then I go on adding when it dries out until the peas and the barley are ready, it takes about 30 minutes.
– That’s about it, it’s a well contained dish with little labour is involved!

orzo6

L