From The Urban Cook,
Mark Jensen, Murdoch Books, 2011.
I was going to cook a frittata and wanted an accompanying
vegetable dish so chose this one.
Into a pot of a small amount of boiling salted water I
tossed a few sugar snap peas (topped and tailed), an equal amount
of snow peas (also topped and tailed) and about the same amount of frozen peas
(defrosted). I gave them two minutes and then drained them in a colander, refreshing them with cold water until their heat had diminished. They were then
left to drain.
In a frying pan I heated up a quantity of butter and then
put in a crushed garlic clove. As soon as it started to bubble a little I added
the peas and tossed them around to warm through. I then squeezed a lemon over
the vegetables, sprinkled over some salt and pepper and then poured them into a
serving dish.
To the peas I added chopped parsley, a little chopped
oregano, some lemon zest and a chopped red chilli. Some dried ricotta was now
crumbled over and it was ready to eat.
There was a wonderful freshness about this vegetable dish.
The peas were sweet and still had a little crunch to them. The lemon juice
added a sharp tang and the chilli pieces occasionally hit the tongue with a
little heat.
This is my first success from this book which I must confess
I generally avoid because of its look and the difficulty of reading the recipes
overprinted across dark backgrounds.
Taste: ✔✔✔✔
Ease of
cooking: ✔✔✔✔
