Morzi

Place the dried peas in a large bowl and cover with cold water. Let them soak for twelve hours, so they rehydrate evenly and reduce subsequent cooking times. Once done, drain them completely and rinse them, discarding the soaking water.

Transfer the drained peas into a pot, cover them with water and bring the container on the heatCook for fifteen minutes after it starts boiling; this brief cooking prepares the legumes for the next stage. Maintain the heat long enough to achieve a steady boil, without overheating.

After fifteen minutes, drain the peas again. Cover them with more hot water, bringing it back to the same level as when you first cooked them. Use hot water so as not to abruptly interrupt the temperature of the pot and to encourage a uniform return to a boil.

Add the onion, tomatoes, parsley, and salt to the pot. Stir briefly to distribute the ingredients throughout the liquid, then bring to a boil. the mixture Bring to a gentle boil. The surface should move gently, without boiling violently, to preserve the peas' texture.

Continue cooking over low heat, topping up the hot water occasionally as the water level drops. Cook until cooked through: the peas should be tender when pressed, and the bottom should remain moist but not too runny. Adjust the salt only if necessary.

Pour a little extra virgin olive oil into a shallow pan separate and heat it. Add the day-old bread Cut the bread into cubes and fry, stirring until golden brown. Remove the bread from the heat when it's crispy on the outside and nicely browned, but don't let it brown or burn.

Add the cooked peas to the fried bread directly in the shallow panMix and keep everything together on the heat Cook for a few more moments, just enough for the bread to absorb some of the moisture and the ingredients to blend together. Serve the morzi warm, with the bread still pleasantly firm.