Kicking off May with a gentle history lesson: peas happen to be one of the world’s oldest cultivated vegetables. Catherine di Medici, wife of Henry II, is credited with popularising peas (along with forks and artichokes) in 16th century France, according to food historian Alan Davidson.
Here is a fresh and light spring recipe to celebrate their arrival – grab them young in pods and you don’t even need to cook them.
Gnudi, peas, radish & chervil
Serves 4
GNUDI
Ricotta 500g
Egg ​​yolk 1
00 Flour 30 g
Parmesan 30 g
Zest of 1 lemon
Nutmeg grated 1/2
Semolina 250 g
​​Salt & pepper
PEAS & RADISH
Radishes 1 bunch
Garden peas 200 g
Juice of ½ lemon
Chervil 1 bunch
Parmesan 100 g
Good olive oil 100 g
METHOD
- Mix together all the gnudi ingredients except the semolina.
- Spread a layer of semolina on a baking tray or Tupperware that will fit in a fridge. Pour some more into a small bowl, this will be for coating the gnudi balls.
- Roll the gnudi into 12 balls (about 50g). One at a time, toss them gently in the bowl of semolina and put onto the tray. Fridge this overnight.
TO SERVE
- Cut the radishes into small edgy shapes, decant the peas from their pods (if the peas are young, there is no need to cook them, if older, blanche them first for around 3 minutes). Roughly chop the chervil. Toss all into a bowl. Dress with the lemon, oil and salt.
- Bring a pot of salty water to the boil. Drop the gnudi in gently. Don’t overcrowd. Poach for 3 minutes. Serve three to a plate.
- ​Split the radishy peas amongst the plates, sprinkle parmesan and serve.
