Monday, May 24, 2010

Spring Peas with Mint




I'd rather have minty fresh peas than minty fresh breath.
And if it weren’t for the onion, I would have had both. But who needs friends when you can have these delicious peas?

I adapted this Mario Batali recipe from his new book, Molto Gusto, Easy Italian Cooking at Home. Of course, by “adapted” I mean I was too lazy to go exactly by the recipe since 1) That would involve measurements, 2) I had some fava beans I wanted to use up, so I threw them in (I recommend only using peas as in the original recipe), and 3) I didn’t have the sparkling water he called for in the vinaigrette.

I caught up with Mario here in L.A. recently and I asked him what the sparkling water was for. He said curtly, without a sliver of a smile, “It’s to keep the peas crisp.” Well, that might explain why mine seemed a little slimy the next day (but it didn't explain why Mario did—but that’s a whole ‘nother blog post to come). You can try the soda water and see if it gives the peas a longer shelf life, but without it, I wouldn't serve this later than about 12 hours after making it. But those peas in their prime? Wow-ie wow wow! Who knew so few ingredients could be so loud? Each one screams of flavor, and you’ll want to shout a big yum right back at 'em. What's a little onion breath among your new friends?

Recipe

2 pounds peas in the pod, shelled, or 2 cups fresh peas

1 medium red onion, cut into dice about the same size as the peas. I used less onion. Taste onion first to see how strong it is, and then eyeball it.

½ bunch fresh mint, leaves removed and torn into 2 or 3 pieces each. I used less mint. You can eyeball it.

¼ cup Red Wine Vinaigrette (recipe follows)

Maldon or other flaky sea salt and coarsely ground black pepper

Combine the peas, onion, and mint in a medium bowl and toss with the vinaigrette. Season with salt and pepper and serve, or let stand at room temperature for 1 hour to bring out the flavors. (The peas can be refrigerated for up to 1 day; bring to room temperature before serving.)

Red Wine Vinaigrette

¼ cup red wine vinegar, preferably Chianti

¼ cup sparkling water I omitted this and didn't notice its absence.

½ cup extra virgin olive oil, preferably Ligurian

Whisk the vinegar, water, and olive oil together in a small bowl. (The vinaigrette can be refrigerated for up to 5 days.)

6 comments:

  1. Love your description of this as "loud", I know just what you mean. And I also know I would *love* this dish! Peas and mint are a match made in heaven. Yum!

    Also, I'm chuckling at your Mario B. comments, and will await the future post! ;)

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  2. Snap. I ain't talking about peas. Great pics! Lovely WB.

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  3. Thanks, Diva!

    Andrea, I took these pics before camp, and you can see the blue light. Aargh!

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  4. This is a classic combination that makes me smile. You have intrigued me with the "coming soon" reference. Guess I'll have to visit again "soon". Was that all part of your plot? GREG

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  5. That pea dish looks good but what is even better is your encounter with the grand ole Mr Battali

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  6. well I never thought he was sympatico; maybe his cooking is good; well, dear Adair, I am going to be traveling, so i will catch up with you later! Ciao.

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