The freshness of pureed peas and mint and the tartness of lemony pickled peas combine to give pasta ‘rice’ a perky, vibrant lift
Today’s recipe is inspired by an Italian method of preserving, sott’olio, which translates to “under oil”. The most delicate of vegetables, such as peas, are picked at peak ripeness, plunged briefly in vinegar, then stored in oil to preserve them until desired. I’ll admit that my recipe wantonly uses frozen petit pois, which are then in part pickled and in part whizzed up to make a stock in which to cook the orzo; nevertheless, eating it brings its own warm and welcome Italian sunshine to my English kitchen in cold, dark February.
Continue reading… The freshness of pureed peas and mint and the tartness of lemony pickled peas combine to give pasta ‘rice’ a perky, vibrant liftToday’s recipe is inspired by an Italian method of preserving, sott’olio, which translates to “under oil”. The most delicate of vegetables, such as peas, are picked at peak ripeness, plunged briefly in vinegar, then stored in oil to preserve them until desired. I’ll admit that my recipe wantonly uses frozen petit pois, which are then in part pickled and in part whizzed up to make a stock in which to cook the orzo; nevertheless, eating it brings its own warm and welcome Italian sunshine to my English kitchen in cold, dark February. Continue reading… Vegan food and drink, Vegetables, Food, Pasta, Main course, Pickling, fermenting and preserving
