PISELL
cooking with
This tradition usually meat fresh young f
PEAS
3 large shallo 3 Tbsp extra v 4 lbs fresh pe 6 cups shredd 2 slices Serra 1/2 tsp koshe Freshly groun
For Nathan Fong, peas went from mushy to magnificent, the minute he tasted his first fresh one, straight off the vine.
In a large ski cent, 3 to 4 m occasionally. Add the let per. Drizzle w
CHOR
A
32
EAT MAGAZINE MAY | JUNE 2010
This classic A entrée. Serve
2 Tbsp olive o 1 onion, chop 2 cloves garli 2 Tbsp pimen (av 1 lb Portugue 3 cups frozen 4 eggs Sea salt and f
In a skillet, h start to brow cook stirring While the m the yolks are
SWEET
This is a tradi in a creamy a only when fre a stock prepa of chicken br stir in half a c
2 lbs fresh pe (ab 6 to 7 cups ch 6 Tbsp butter 1/4 cup finely 2 tsp finely ch 2 cups arborio
PISELLI ALLA ROMANA
Tracey Kusiewicz
s a child growing up in the ’60s, revolting tins of vegetables were ubiquitous, but the worst was canned peas. The water-logged, grey-green pellets occasionally appeared on our dining room table and were instantly scraped to the side of the plate despite parental scolding for not eating our healthy and nutritious vegetables. What nutrition? Everything had been sucked out of the delicate, innocent pea, and anything that was of healthy value became part of the metallic-smelling brine they sat in. It wasn’t until the late ’60s and early ’70s, when fresh frozen products advanced onto the freezer shelves, that I actually started to like the small green beads. They almost had colour and real fresh flavour. They were worth eating until I sampled a seasonal fresh pea directly off their delicate vines. I learned how to be patient while shelling them and was amazed at how many pods it took to barely create a handful. I guess in the old days, the only people who fully understood the pleasures of eating fresh peas were those who grew their own. What a pleasure it must have been then, to sit on the porch with the basket of peas, running your thumb down each pod in turn to reveal its moist, shiny innards for the first time ever, then scooping down the line of peas and hearing them rattle into the colander in your lap. Now, as I shell the modest mountain of pods, there are bound to be one or two to eat raw: sweet, crunchy and delicious!
Bring a sauc set up a bow water and co Drain peas a drain and set Heat chick and melt ove Add the shall minute. Add until most of frequently, co desired done stage. Remo quarter to a h fresh herbs a FOR MORE