Is there anything more optimistic than a sweet little pea? Imbued with all an early season's fleeting sweetness, best at their fresh peak, a pea ought to be coddled and cared for, rather than abused in frozen potpies.
Chef Jason Blair of Red Stag Supperclub, a supporter of seasonal cooking, created this bright and easy-to-assemble dish. Blair's approach to food is often to create a simple stage for seasonal and, whenever possible, locally sourced ingredients to shine. A small bowl of beautiful and flavorful peas dressed with a few ripped leaves of mint, crumbles of salty ricotta salata, and a sweet shallot sauce is all any summer side dish could hope to be.
English Peas with Mint and Ricotta Salata
Courtesy Jason Blair of Red Stag Supperclub
1 small shallot, diced
1 tbsp butter
2 cups peas
1/2 cup vegetable stock
1/4 tsp chili flake
2 tablespoons fresh mint, chopped
1/4 cup ricotta salata
Salt and pepper to taste
Melt butter in a pot over medium heat, add shallot. Cook, stirring occassionally, until shallot is translucent. Add peas and veggie stock. Cook until peas are tender. Toss with chili flake, mint, and cheese. Taste and adjust seasonings with salt and pepper.