My sister Bonnie from Chicago is in town with her family. She is a skillful, caring and fun cook. Here’s her riff on a popular recipe using English Peas.
INGREDIENTS:
- Shelled English Peas
- Layer of whipped ricotta or whipped sheep’s cheese or goat cheese chevre’
- Chiffonade of Mint
- One lemon, halved
- Thinly-sliced Red Onion or Diced Scallions
- Salt and Pepper to taste
- Really good rustic sourdough or seeded artisan bread, cut 1/2-inch thick
- Extra-virgin olive oil
- Grated Parmigiana (optional)
DIRECTIONS:
- Place shelled peas, onion and lemon juice in bowl and toss well; season with salt and pepper to taste
- Grill, broil or toast lightly each of the bread slices on each side
- Spread fresh cheese on toast
- Ladle pea mixture atop the cheese
- Sprinkle chopped mint atop
Finish by drizzling with olive oil and sprinkling with Parmesan cheese
