Spinner
HeaderImage_peas
A MARIO BATALI RECIPE

Spring Peas with Mint

Recipe courtesy of Molto Gusto (ecco 2010)

 Postimage-Peas-with-mint

Ingredients

Serves 6.

Olive Oil
red onion

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

 

½ bunch fresh mint, leaves removed and torn into 2-3 pieces each

 

¼ cup red wine vinaigrette (recipe follows)

 

Maldon or other flaky sea salt and coarsely ground black pepper

 

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.)

 

Red Wine Vinaigrette

Makes 1 cup

 

¼ cup red wine vinegar, preferably Chianti

¼ cup sparkling water

½ cup extra virgin olive oil, preferably Ligurian

 

Whisk the vinegar, water, and olive oil together in a small bowl. (The vinaigrette can be refrigerated for up to 5 days.)

CONNECT WITH
MARIO
Related
recipes
whole trout_header
post
HeaderImage_EAT(RED)
post
HeaderImage_EAT(RED)

"Food is much better off the hand than the fork."

@MARIOBATALI ON