Peas & Pecorino
Serves: 4 to 6
1½ lb (680 g) peas in their pods Kosher salt A handful of pea tendrils, to garnish 3 tbsp (45 mL) extra-virgin olive oil 1½ tbsp (22 mL) red wine vinegar 1 tbsp (15 mL) minced shallot 1 tbsp (15 mL) chiffonade of mint Freshly ground black pepper 4 oz (115 g) Pecorino Romano cheese
Shuck the peas (see note); you should get about 2 cups (450 g) of shucked peas.
Bring a pot of water to a boil over medium heat. Season it with enough salt that it tastes like the sea. Prepare an ice bath in a large bowl. Add the peas to the boiling water and cook, at a simmer, until they are tender but not mushy (this can vary based on the size of the peas), 2 to 4 minutes. Drain the peas and immediately transfer to the ice bath until completely cool. Drain and spread the peas on paper towels and allow to dry completely.
In a bowl, combine the peas with the pea tendrils, olive oil, vinegar, shallot and mint. Season to taste with salt and pepper.
To serve, divide the dressed peas across plates. Shave Pecorino on top and finish with more pepper.
Note: Take your bird’s beak knife and cut through the stem, then carefully peel all the way down the seam (where the string is) to the bottom, then around the tip and back up the other side.
If you manage to pull it off, the pod will separate into two distinct pieces and you can easily pop out all of the peas. Save the pods.