By Boulder County Farmers Markets
Pea shoots, available earlier in the season than snap peas, snow peas or other peas, are a delight for the home cook.
They are delicate, lacey and beautiful with long tendrils and pretty leaves. But no matter how they look, they do still carry that sweet pea flavor. It’s a fun, subtle ingredient to play with while trying to expand the repertoire in the kitchen. In short: Anything you love, where peas fit in, try pea shoots instead and see what you think.
They taste like spring. Some simple suggestions: Top your hummus with some pea shoots. Toss them in all of your mixed-green salads. Adorn deviled eggs with them. Put them on avocado toast. Make fritters or latkes, top with some sour cream and dress them with pea shoots.
They are delightful on top of a rich, classic pasta carbonara and add some welcome color to the dish. Here’s a recipe to try: Keep the pea shoots cold and dry, and add them to the end of the dish for green beauty, and to keep their favor from being overwhelmed by the richness of the one-pot meal.
Classic Carbonara Featuring Pea Shoots
Kosher salt
3 to 5 ounces bacon or pancetta
Extra-virgin olive oil (optional, for drizzling)
3 large egg yolks (duck or chicken)
1 large egg (preferably chicken)
8 ounces dry organic pasta
½ cup finely grated Parmesan, divided
Peppercorns to taste
1 cup (or more) of pea shoots
Directions: Bring a large pot of salted water to a boil for the pasta.
Cut bacon or pancetta into small pieces. Set over medium heat and cook, stirring occasionally, until lightly golden brown and starting to crisp, about 5 minutes. If your bacon isn’t fatty enough, drizzle with some olive oil to keep it from burning. Transfer to a small plate.
Add about 1/4 cup hot water from pot to skillet, scraping up brown bits to deglaze it and pick up the bacon fat. Set the skillet aside.
Whisk egg yolks, egg and about ½ of the Parmesan into a bowl. Add pepper to the mixture.
Cook pasta in the boiling water according to package directions. Once finished, reserve 1 cup pasta water and set to the side. Drain the pasta and put into the skillet with the deglazed bacon fat.
Temper the egg mixture by slowly adding ½ cup of pasta water to the egg mixture. Stir constantly. Add more water (if needed) to make sure the sauce looks thick enough to lightly coat the pasta. This will take about 5 minutes.
Add the egg mixture to the pasta in the skillet, add the cooked bacon, and stir over very low heat until everything looks uniform and glazed.
Divide into four serving bowls. Top with fresh-ground pepper, the rest of the Parmesan cheese and adorn each bowl with a glamorous heap of pea shoots.
If you make this recipe show us your photos! We’re on Instagram at @BCFM.
At the market this week
In addition to pea shoots, we have eggs, tamales, cheeses, fingerling potatoes, kombucha, beets, carrots, turnips, pork ribs, radishes and daikon, honey, mushrooms, fresh-baked bread and so much more. In-person markets are open in Longmont and Boulder every Saturday. No reservations required, but they can be made at bcfm.org/boulder-saturday/ for Boulder and at bcfm.org/longmont-saturday/ for Longmont. Curbside available in Boulder, Longmont, Lafayette and Denver. Shop online at bcfm.org.
"sweet" - Google News
April 14, 2021 at 07:22AM
https://ift.tt/3dfDEaL
At the Market: Tender sweet pea shoots taste like spring - Boulder Daily Camera
"sweet" - Google News
https://ift.tt/2PcPlld
https://ift.tt/2KSpWvj
Bagikan Berita Ini
0 Response to "At the Market: Tender sweet pea shoots taste like spring - Boulder Daily Camera"
Post a Comment