Spring Peas with Mint

FullSizeRender.jpg

* – from Food & Wine

I love peas and found this simple recipe from Mario Batali in Food & Wine magazine of his spring version of a side of peas.

Ingredients

  • 2 pounds peas in the pod, shelled, or 2 cups fresh peas
  • 1 medium red onion, cut into dice about the same size as the peas
  • 1/2 bunch fresh mint, leaves removed and torn into 2-3 pieces each
  • 1/4 cup Red Wine Vinaigrette
  • Maldon or other flaky sea salt and coarsely ground black pepper

Cooking Directions

Combine the peas, onion, and mint in a medium bowl and toss with the vinaigrette. Season with salt and pepper and serve, or let stand at room temperature for 1 hour to bring out the flavors. (The peas can be refrigerated for up to 1 day; bring to room temperature before serving.)

Advertisements

Meatballs with Peas

Ingredients

MEATBALLS

  • 1/2 pound ground beef chuck
  • 1/2 pound ground pork
  • 3 tablespoons golden raisins, soaked in hot water and drained
  • 1 large egg, beaten
  • 1/2 cup minced onion
  • 2 tablespoons dry bread crumbs
  • 2 tablespoons freshly grated Parmigiano-Reggiano cheese
  • 1 tablespoon chopped thyme
  • 1 tablespoon chopped parsley
  • 1 tablespoon water
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup dry white wine

SAUCE

  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup minced onion
  • 1 garlic clove, minced
  • One 16-ounce can chopped tomatoes
  • 1 teaspoon dried oregano
  • 1 1/2 cups frozen peas, thawed
  • Salt and freshly ground pepper
Step 1

Preheat the broiler. In a bowl, mix the chuck, pork, raisins, egg, onion, bread crumbs, cheese, thyme, parsley, water, salt and pepper with your hands. Form the mixture into 24 meatballs.

 

Step 2

Spread the oil on a baking sheet; add the meatballs and broil 3 inches from the heat for 7 minutes, rolling a few times, until lightly browned. Turn the oven to 400°. Bake for 5 minutes, then transfer the meatballs to a baking dish and add the wine.

 

Step 3

In a saucepan, heat the oil. Add the onion and garlic and cook over moderate heat for 5 minutes. Add the tomatoes and oregano and cook for 5 minutes. Add the peas and cook 5 minutes, until thickened. Season with salt and pepper.

 

Step 4

Pour the sauce over the meatballs and bake for 30 minutes, until the sauce is bubbling. Let rest for 10 minutes, then serve.

 

Wild Mushroom Risotto with Peas

Ingredients

  • 8 cups canned low-salt chicken broth
  • 1/2-ounce dried porcini mushrooms
  • 1/4 cup unsalted butter
  • 2 tablespoons olive oil
  • 2 cups finely chopped onions
  • 10 ounces white mushrooms, finely chopped
  • 2 garlic cloves, minced
  • 1 1/2 cups Arborio rice or short-grain white rice
  • 2/3 cup dry white wine
  • 3/4 cup frozen peas, thawed
  • 2/3 cup grated Parmesan
  • Salt and freshly ground black pepper, optional

Directions

Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.

Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.

* – recipe by Giada De Laurentiis