tOday's recipes are inspired by Italian methods of preserving, Sottoriois converted to “under the oil”. The most delicate vegetables, such as peas, are picked at peak aging, then temporarily plunged into vinegar, then stored in oil until desired. I admit that my recipe uses frozen petit pores. It is partly pickled and partly rings to create stock for cooking orzos. Nevertheless, eating it welcomes Italian sunlight in my English kitchen in its own warm, cold and dark February.
Peasot with pickled pickles
This dish uses a considerable amount of virgin olive oil to add richness and flavor to the orzo (and preserves the peas), but it is expensive so you can use it if you like Masu. A blender is required to make pea stock.
Preparation 15 minutes
Cook 45 minutes
Serve 4
380g frozen petit pore
10 tablespoons extra virgin olive oil,Additional additions
8 tablespoons lemon juice
Fine sea salt and Coarsely ground black pepper
Medium white onionPeeled and diced
4 Garlic ClovesPeel, finely chopped and chopped
2 tsp dried mint
400g orzo
20g of nutritional yeast
Place 300g of peas in a fireproof bowl, place the other 80g in a second bowl, then pour both of boiling water, leave for 3 minutes, drain separately.
Pour 6 tablespoons of extra virgin olive oil onto 80g of brunched peas, add 6 tablespoons of lemon juice and 1 teaspoon of salt, mix and place on one side. Tilt a large bowl of blanched peas into a blender or food processor and add 100ml of water to smooth and electric shock.
Heat all the remaining oil in a large sauteed pan with a lid, add onion, 1 teaspoon and half the salt, stirring over low to medium heat for about 10 minutes, then brown, soft, soft, soft ,sweet.
Stir in the garlic, cook for a few minutes, then stir in the dried mint and pasta. Add 700ml of cold water, cover the pot and bring to a boil. Simmer until the orzo is soft, then cook, occasionally covered, occasionally stirring.
Stir in the pea puree, nutrient yeast, remaining 2 tablespoons of lemon juice and half of ground black pepper. If the mix appears to be very hard, stir warm water or a handshake to loosen it (add 150ml). Cook, stirring for another 2 minutes, then remove the heat.
Distribute the peasots into four plates or shallow bowls. Make a hollow in the center of each serving, fill each of these with pickled peas and a spoonful of lemon olive oil and serve immediately.
