A Spring Recipe – 2013

No place in Italy shines in Spring quite like Rome as artichokes, peas and fava beans take center stage. Here’s a preview (and a recipe) of what’s to come at Locanda:

RECIPE: Peas and Shoots, Spring Onions, Yogurt, and Mint
Serves 4-6 as a side dish

  • Spring Onions, white or red | 2 bunches
  • Butter | 4 oz
  • Bay Leaf | 2
  • Lemon Peel | 3 large pieces
  • Verjus (or white wine if unavailable) | 4 oz
  • English Peas, shucked | 3 lb
  • Sugar Snap Peas, ends trimmed off | 1 lb
  • Pea shoots, washed | ½ lb
  • Mint and Parsley leaves, picked | small handful
  • Whole milk yogurt | 4 oz
  • Salt
  • Black Pepper
  • Extra Virgin Olive Oil
  1. Slice the spring onions crosswise ¼ inch thick, reserving the dark green tops for another use. Combine butter, lemon peel and bay leaves in a wide, shallow pan-wide enough to accommodate onions in a shallow layer- and cook over low heat for a few minutes. Turn up the heat and add the sliced spring onions to the pan. Season lightly with salt, stir in a splash of water and bring to a boil. Turn down the heat and cover. Cook slowly on low heat until the onions are just barely translucent and tender, add in the verjus or white wine and continue to cook another 5 minutes. Remove the lemon peel, bay leaves, and set this onion mixture aside.
  2. Meanwhile, bring a large salted pot of water to boil and prepare an ice bath. Blanch the English peas and snap peas separately; for just a minute or so each, shock them in the ice water, and drain.
  3. In a mortar and pestle, or with the side of a chef’s knife, bruise the mint and parsley together until they are crushed and aromatic. Using a large, wide sauté pan, heat the onion mixture over medium heat with a splash of water, add in the pea shoots, season with salt, and stir them in with the onions. Once the pea shoots begin to wilt, add in the English peas, cook for another couple minutes adding water as necessary if the pan appears dry, this mixture should always be nice and juicy. Stir in the snap peas and crushed herbs and continue to cook just until the snap peas are heated through. Season to taste with salt and a very generous drizzle of olive oil. Transfer to a serving bowl and finish with a drizzle of yogurt and cracked black pepper.