¡Hola! Sorry for the long break in the posts but I am currently in Barcelona learning Spanish and I haven’t had much time for my blog. I am having an awesome here, sangria, sun and the food even though I have been struggling a bit with finding veggie dishes. The recipe today I have actually made at home just before I left so it is like a reminder of home for me :).
My mum bought an organic vegetable basket and fresh peas was part of it. I shelled a pod or two just to taste it and I was hooked, I was then looking for a recipe that would capture this freshness and sweetness of it. I found a Peas, Mint and Parmesan Crostini recipe at Epicurious and I absolutely loved it.
So this crostini is the perfect thing to do with fresh peas, I love the combination or mint and fresh peas flavour. And I would never say to any kind of crostini/bruschetta so this was the perfect combo.
I have actually found the peas shelling quite therapeutic and it was also a nice excuse to watch a bit of telly in the middle of the day.
Blanching the peas took longer than I expected about 4 minutes and then another 5 in cold water. I like to cook them al dente as nothing scares me more than mushy peas, with the exception of fish – I have got an irrational fear of fish which makes swimming in lakes and sea pretty stressful, but back to the peas or bread.
Now the easy part just mush the peas a bit with a fork, add a bit of olive oil and season well with salt.
Before drizzling the bread with olive oil, I like to put a crushed clove of garlic into the oil for a couple of minutes but I am not sure how much of a difference it makes to the final taste so feel free to ditch the garlic and drizzle with oil straight from the bottle.
I have got a bit of a confession to make – I always, always burn some of my baguette pieces even if I stand in front of the oven staring at them, I always get distracted at the key moment. I usually fix this by scraping the burned bits off with a knife but the easier way to do this is to avoid it altogether which I try and fail to do every time. So just a word of warning be careful with the baguette or be prepared to do a bit of scraping.
And now assemble the crostini and top with some shaved parmesan, torn mint leaves and a drop of balsamic vinegar. Ta-dah! It’s done – the best peas recipe ever (or until I find something even better which is unlikely to happen any time soon).
Adapted from Epicurious
|Prep time: 30 mins|
|Makes about 10 crostinis.
Tip: Blanching means plunging the food into boiling water for a couple of minutes and then cooling in cold water to stop the cooking process.