I pick 1-3 servings for 4-6 weeks and want to make the most of it. This usually means going Little Red Hen and not sharing, and something close to raw in a salad.
Presunto
(--> Back in Athens - Goat's/Sheep's Yoghurt every day ... [Fleeced Taxpayer :@)) :@)) ])
4
I don’t have any imagination when it comes to sugar snap peas. Usually just steam them or use in stir-fries.
The partner doesn’t particularly like them but I found a way… finely shred the peas and mix them well in pasta with crispy fried Speck (something like smoked bacon where you are). Top with lots of grated pecorino.
If you have surplus you could try pickling.
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Harters
(John Hartley - a culinary patriot, cooking and eating in northwest England)
5
Me too. But I like your pasta idea - also another way of using up the last couple slices of speck or whatever ham is around. Mrs H likes speck, etc, but only when it’s cooked. Thanks.
Inspired idea! My husband worked with a man from Bologna, Italy, who gave us a recipe for pasta with speck. His prep sounds like a cousin to your recipe.
Dried orecchiette is the best pasta shape for this. Diced speck, shelled unsalted peanuts (raw are best), baby arugula or chopped mature arugula, and Parmesan are the other ingredients. Olive oil and butter with splashes of pasta cooking water coat the pasta.
Cook orecchiette until al dente. in a large sauté pan, cook the diced speck In a little olive oil until it reaches your desired level of crispness. Note: I’m careful about this step because in the US at least, the speck I can buy can become dry and hard quickly. I’m just trying to render the speck slightly until its fat becomes translucent. (If the speck renders excess fat, remove everything from the pan and use tongs to wipe out the pan with a paper towel before proceeding.)
If you wiped the pan clean, add more olive oil before proceeding. Then add the shelled peanuts to the pan and toss them quickly with the speck. Return the pasta and some cooking water to the pan, so that nothing sticks or burns. Reduce the liquid as needed over low heat. Add a bit more olive oil, as necessary, then stir through the arugula until it’s as wilted as you like but still bright green. Turn off the heat and add a dab of butter and stir though finely grated cheese. Microplaned cheese gives the perfect texture.
Enjoy immediately with more grated cheese and fresh ground black pepper at the table.
Pecorino is also nice with this instead of Parmesan. Sometimes I use fresh or thawed frozen peas in place of the peanuts. And I’ll bet that slivered snap peas would be wonderful, too.
For me, sugar snaps explain why I garden. I think you just can’t replace growing some things. There are other things, but this is one of them.
I’m taking what I’ve grown for granted right now, but it’s typically gone by June.
Obviously a bad year, for more than one reason, but I still had sugar snaps.
I fear the 2022 season is soon coming to a close for me, but I have these favas and sugar snaps parboiled and ready for a salad I hope will last a few days.
I am checking those out. In the meantime, many recipes want fresh mint, and I have none, but I have this dried mint from Turkey that folks from Turkey seem to use. I’m not sure how. Son and daughter in law are away.
I would use preferably fresh mint for the salad if at all possible.
If you choose to use the dried mint then I would incorporate it in the dressing. Let the dressing sit overnight before you toss it in/on the salad the next day.
Shrinkrap, interesting read thanks for posting.
Often paired lamb with mint jelly.
Going to try the meatballs and mint.
I’m sure that my boys will like it as they enjoyed the Korean Fusion Burgers that I made.
My pleasure @Olunia . I’m wondering if DIL uses it for tea.
Here’s how the pea salad is looking about now. Added some sour cream and horseradish dressing. The pink is shallots. Dried . Plus I added a bit of chopped preserved lemon.
I’m going to sit on my hands and not add anything more.