Blistered Snap Peas with Mint
These recipes, originally designed for a 2,000-degree glass-blowing oven, may be prepared using more conventional methods. Recipes by chef Naomi Pomeroy, owner of the Portland restaurant Beast. The snap peas will make a popping sound when added to the hot skillet. Tossing the peas prevents them from burning. Note: Olive oil pressed or infused with lemon is available at most supermarkets and specialty food stores. Recipe published in Food & Wine: March 2012.
- 1 tablespoon(s) pure olive oil
- 2 pound(s) sugar snap peas, ends trimmed and strings discarded
- 1 1/2 tablespoon(s) lemon olive oil (see Note)
- Flaky sea salt, such as Maldon
- 1/4 cup(s) mint leaves, torn
- Preheat the oven to 500°. Set a large, ovenproof skillet over high heat until very hot, about 2 minutes. Add the pure olive oil and swirl to coat the pan. Add the snap peas, toss a few times and transfer the skillet to the oven. Cook for 2 minutes, then carefully toss the peas a few times. Return the skillet to the oven and cook for 2 minutes longer, until the peas are crisp-tender. Toss the peas with the lemon oil and season with salt. Transfer to a serving bowl. Scatter the mint on top and serve.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
Only you will be able to view, print, and edit this note.Add Note