Are you one of those people who always keeps a packet of peas in the freezer? Ready to hand for a quick side dish or addition to soup or stew? Not me. I don’t like frozen peas. In my opinion, they are fairly tasteless and ever so starchy. At least they’re green. Canned ones don’t even have that attribute.
But peas picked fresh from the garden are a revelation, tender and sweet, almost like a different vegetable. Without even sorting for size, I shell them immediately and plunge them into boiling water. I drain them after 1 minute and chill in ice water. Even the fat, mature peas are good to eat at this point. The peas can be added to cooked foods without further cooking or refrigerated for later use. These fresh-podded peas, once blanched, won’t need further cooking; just reheat them briefly.
I never seem to have more than a small basketful at any one picking. A pound of peas in their pods will make from 1 to 1 ½ cups shelled. Shelling takes about 10 minutes. I can watch the afternoon news while I pop the peas from their pods.
Not everyone has a nearby pea-patch. If you find shelling peas at the farmers’ market, give them a try. Hopefully, they were picked the same morning and maintain their natural sugars.
Here are some of the ways I served peas during the magical few weeks of pea-picking.
Ham, Eggs, and Peas on Toast. Utterly simple, incredibly delicious. Fry eggs in olive oil. Place on toasted bread that is “buttered” with extra virgin olive oil. Top with thinly sliced ibérico ham. Quickly heat the blanched peas in the skillet and spoon them over the top of the eggs. A few chips of fried garlic, if you like. Salt and freshly ground pepper. Ya está--that's it!
Mixed Vegetables (Menestra). This classic vegetable stew changes with the seasons. In spring, garden peas, artichokes, asparagus, and fava beans are included in varying proportions. Each vegetable is cooked separately, then combined. Add a poached or fried egg per person, if desired. Here's the complete recipe for menestra: Medley of Garden Vegetables.
Potatoes Panaderas with Peas and Egg. Panadera potatoes are sliced and baked with garlic, strips of green pepper, wine, and olive oil. (The recipe for patatas panaderas is here.) I warmed up leftover potatoes with blanched peas and topped them with a poached egg. What a satisfying supper dish!
Soupy Rice with Peas (Risi e Bisi). This is an Italian recipe but I’ve given it a Spanish twist, using only olive oil, no butter, and aged Manchego cheese instead of Parmigiano. Spanish paella rice is a medium-short grain, much like Italian Arborio.
After shelling, the pea pods are cooked in stock to add flavor to the cooking liquid for the rice. (If you don’t have stock, cook the pods in salted water with onion.)
Soupy Rice with Peas (Risi e Bisi)
Arroz Caldoso con Guisantes
Serves 4
2 pounds peas in their shells (2 cups shelled peas)
5 cups chicken stock
4 tablespoons extra virgin olive oil + more to serve
2 ounces pancetta or bacon cut in strips
¼ cup finely chopped onion or shallots
1 cup short-grain rice
2 tablespoons chopped parsley
Salt
Freshly ground black pepper
¼ cup grated cheese + more to serve
Shell the peas. Reserve the pods. Cook the shelled peas in boiling water 1 minute. Drain and cool them in ice water. Drain and reserve.
Place the washed pods in a pot with the stock. Bring to a boil and cook until the pods are tender, 45 minutes. Use an immersion blender to blend the pea pods and stock until pods are pureed. Pass the puree through a strainer, pressing on the solids to extract all the liquid.
Heat the oil in a deep skillet and fry the pancetta until crisp. Tilt the pan and skim out the pancetta. Add the onion to the pan and sauté on medium heat until softened, 4 minutes. Stir in the rice and cook 1 minute. Add the stock with pea-pod puree, half of the reserved pancetta, 1 tablespoon of the parsley, salt to taste, and pepper. Bring the liquid to a boil, reduce to medium-low, and cook, stirring occasionally, until rice is tender, about 15 minutes.
Remove the pan from the heat and stir in the peas and grated cheese. Serve with additional cheese, remaining pancetta, and chopped parsley. Drizzle with additional olive oil.
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| From my pea-patch: GIVE PEACE A CHANCE! |
More recipes for peas (ok to use frozen ones):
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