While this may not seem like a classic Mediterranean recipe, it is definitely a cherished family recipe. As we transition into Fall, soothing comfort foods meet the crisp air and smell of wood stoves burning with great appeal. Prep time for this dish takes all of 5 minutes and then it magically cooks overnight.
Wine Pairing: Cannonau di Sardegna
The light body and medium acidity of the Cannonau di Sardegna compliments the smokey, smooth flavors of our slow cooked split pea soup perfectly!
2 cups split peas, rinsed
1 small smoked ham shank
3 carrots, peeled and sliced
3 stalks celery, sliced
1/2 cup onion, finely chopped
3 cloves garlic, minced
3 Sicilian bay leaves
1 teaspoon Slovenian Sea Salt
1/2 teaspoon fresh ground pepper
6 cups water
Layer ingredients in slow cooker. Cover and cook overnight on low for 10-12 hours. Ham should fall off the bone, peas should be fully cooked and vegetables soft.