Here is a different way to show off those beautiful snap peas on your table. Lightly charred peas along with cipollini onions make a perfect dish to nibble on with a nice cold beer. A great start to your summer barbecue dinner. Click on the link to read my article about Snap Peas.
This dish is a perfect start to your outdoor dinner. In less than 20 minutes you will be enjoying it with friends!
- 2 cups sugar snap peas, 2″ long
- 12 cipollini onion
- Extra virgin olive oil
- Kosher salt
- Ground black pepper
- Simple Aioli, recipe follows
- SIMPLE AIOLI
- 1 garlic glove, smashed finely minced
- 1 egg yolk
- 2 teaspoons Dijon mustard
- 2 teaspoon of white balsamic vinegar
- Salt and pepper to taste
- Grapeseed oil, about 1/2 cup
- Place the garlic, yolk, mustard, vinegar and a pinch of salt, pepper and paprika to the bowl of a small food processor, or “mini” prep. Process for 30 seconds. With the machine running slowly drizzle the oil in until the mixture become emulsified, or thick. Add a little water to thin if out if necessary. Taste for seasoning and garnish with a pinch of paprika.
- Place the onions in a bowl of warm water and set aside.
- With a small paring knife nip off the end of the pea pod and pull back the string. Repeat for all.
- Drain the onions and peel off the papery skin. Keeping the root intact and cut in half through the root end. (This will keep them together as they cook.)
- In a large non-stick sauté pan add a tablespoon of oil. Heat to almost smoking and toss in the onions and peas. Cook on high heat for a few minutes until you get a nice char on them. The goal is to keep them crisp tender, and not soggy. Remove to a platter and sprinkle with kosher salt and cool slightly.
- Serve with Aioli
If you don’t have white balsamic vinegar on hand you can easily use white wine vinegar or even fresh lemon juice.