"Some pods contain sweet things no bigger than peppercorns, which explode when you bite them; the contents of others, however, are closer to small ball bearings, their size very likely a sign that all the natural sucrose has been metabolised and transformed to pea starch. The best thing for the tiny ones is to snack on them alongside a bit of cheese, whereas the path for big ones is the same as for dried peas, so pea and ham soup or a long-simmered puree."
"First Slice Your Cookbook, which was published in 1964 and designed by her then husband, Mark Boxer, who had the innovative and massively useful idea of slicing the cookbook in three and ring binding each part, so you can flip through the three sections soup and hors d'oeuvres, mains and puddings separately, and have them all open at once."
Fresh peas present significant variation in quality and size within a single kilogram of pods. Small peas, sometimes no larger than peppercorns, retain natural sweetness and burst when bitten, making them ideal for snacking with cheese. Larger peas have converted their sucrose to starch, rendering them suitable for soups and purees. Frozen peas provide a dependable alternative when fresh peas fall short of requirements. The article references a recipe combining elements from three sources: Arabella Boxer's poussins aux pois from First Slice Your Cookbook, and Ada Boni's pollo in padella and braised peas with spring onions from Il Talismano della Felicita.
Read at www.theguardian.com
Unable to calculate read time
Collection
[
|
...
]