BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL VEGETABLES, FRUITS, SALADS, SALSAS, SLAWSSNAP PEAS
Ingredients:
1 pound snap peas
2 quarts water
2-3 tablespoons salt
As needed EVOO
½ teaspoon sea salt
½ teaspoon pepper
½ teaspoon coriander
1 tablespoon Italian chili peppers, chopped
Method:
Clip the end of the pea to remove string and pull across the back of the pea to remove completely; wash finished peas in a colander to remove any dirt; meanwhile place listed water and salt in a large pot and bring to a boil; place the peas in the boiling water and cook to blanch, approximately 1 minute; test doneness periodically; remove peas from water and place in a bowl of equal parts, ice and water to stop the cooking process; drain well and place in a dry bowl. At service heat oil in a large sauté pan; add peas and cook to heat through with spices and peppers, coating evenly; remove and serve.
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