Pea sott’olio

Pea sott’olio

By
From
The Art Of The Larder
Photographer
Mike Lusmore

Frozen peas submerged and cooked in olive oil, garlic and mint, to enjoy barely warm or at room temperature. Serve alongside grilled fish or lamb chops, or piled on to some garlic-rubbed toast slathered with ricotta, diced feta or torn mozzarella.

Ingredients

Quantity Ingredient
80ml olive oil
2 garlic cloves, very finely sliced
or 1 shallot, very finely sliced
a small bunch fresh mint, leaves roughly chopped, (use basil if you like)
500g frozen peas, thawed
1 level teaspoon salt, to taste
1 level teaspoon freshly ground black pepper, to taste
1 lemon, grated zested

Method

  1. Put three-quarters of the oil into a saucepan with the garlic or shallot, mint and peas. Add the salt and pepper, together with about 3 tablespoons of cold water. Cover with a lid and simmer over a moderate heat for about 5 minutes, then remove from the heat and add the lemon zest.
  2. Pour the peas into a wide shallow dish and top with the remaining oil. Check the seasoning and leave to sit for 5 minutes before serving.
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