Meera Sodha’s vegan recipe for peazotto with pickled peas | Vegan food and drink
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 […]