Field peas give Italian recipe local, fresh flavor
I love going to the farmers market in the summer. “Real” tomatoes, sweet corn, those cute baby eggplants so perfect for single serving stuffing, big sweet melons, and field peas — I love them all.
I don’t live far from the Agricenter farmers market and usually head that way a couple of times a week. I’ve been doing that for ages, but it wasn’t until a couple of years back that I tried field peas: crowder peas, lady peas, purple hull, and more. There are several vendors that shell them right on the spot and sell them by the pound.
“Fagioli allo Romano” translates as “beans Roman style.” It’s a staple antipasto salad in Italy, usually made with cannellini beans, a small white bean. This summer I’ve made it several times with various types of field peas and loved it. My favorite to use are the crowder peas. They are about the right size and have an agreeably creamy texture.
If you choose to use purple hull peas, you may substitute balsamic vinegar for the lemon juice. The purple hull peas have a little more robust flavor than the lighter colored ones.
I like to cook them and serve without refrigerating. If you need to make them ahead, take them out of the refrigerator to let come to room temperature before serving, and don’t add the dressing until dinner time.
If you have leftovers, this will still taste good the next day, but pick out any leaves of arugula or they will turn into green slime in the dressing.
To make this recipe the traditional Italian way once the farmers’ markets close for the winter, you may substitute two cans of cannellini beans, rinsed and drained.