You know it's Spring when the peas peak.
I have had my eyes on sweet fresh English peas for the past few weeks. I knew they were going to be the subject of a Market Matters post from the Hollywood Farmers Market one of the sprigtime Sundays. I was just waiting for the peak of perfection. Well, this is the Sunday!
'Cuz like I said the peas peaked. If you don't believe me have a peek... please. Sorry, I realize alliteration is a dummy's last resort at clever writing, but I have trouble not swinging at that ball when it's lobbed so easily in my direction!
But as these peas peaked on Easter?I am going to be brief today. I have bonnets to wear and eggs to seek and chocolate bunnies to break. But before I get to all of that. Let's discuss peas.
Peas (Pisum sativum, L.) were among the first crops cultivated by man. Some say the word "pea" came from Sanskrit; however, it was more likely derived from the Latin word for the very same vegetable pisum, which in turn was derived from the older Greek name pisos. The Anglo-Saxon version became known as became pise, and later in Old English, pease. According to the Oxford English Dictionary, by 1600 the last two letters were dropped because people believed the word was plural, forming the singular "pea" that we know today. See what you can gleen from Google with very little effort!
But all that intellectual goo-ga means very little when compared to the way peas make me feel. They make me feel giddy!
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Peas deserve special attention, especially when purchased fresh and raw as mine were this morning. That is why I have chosen to present them in one of the simplest recipes I know. Risi e Bisi. This is an Italian bowl of per-pea-fection!
Besides pure pea pleasure (there I go again) this dish is fun to say! How can you not feel giddy when eating a dish with the sing-songy name like that. Risi e Bisi. Just try to say it with out smiling.
Risi e Bisi (rice and peas) is a classic Venetian dish. In the past it was prepared only on the feast days decreed by the Doge (Venice's ruler), and though one can now prepare Risi e Bisi at any time (and in a multude of manners), the dish really shines when freshly harvested peas are available. But you could make this recipe anytime of the year by substituting chicken stock and frozen peas.
Risi e Bisi serves 4 CLICK here for a printable recipe
4 lb fresh peas, in their pods
3 q water
2 carrots, roughly chopped
3 stalks celery, roughly chopped
1 onion, roughly chopped
1 bay leaf
salt and pepper to taste
1 T olive oil, plus more for baking sheet
8 sli prosciutto (about 4 ounces)
2 T unsalted butter
1?2 c shallots, minced
4 oz pancetta, cut into 1/4? dice
8 oz arborio rice
1?2 c italian parsley, leaves only, roughly chopped
1?2 c parmesan cheese, grated
Heat the oil in a large heavy bottomed Dutch oven set over medium heat. Melt in half of the butter then add the shallots. Cook for a moment or two until well coated then add the pancetta, stirring often until it begins to brown. About 5 minutes. Lower the heat and add the rice stirring to get it well coated. Cook stirring often about 3 minutes.
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