The article reflects on the author's childhood kitchen duties, particularly focusing on fresh peas and their culinary versatility. Highlighting a family recipe for herbal dumplings, the author details the ingredients and preparation method, emphasizing the use of fresh or frozen peas mixed with stale bread and cheese. The broth, which supports the dumplings, can be made with chicken or vegetable stock, optionally enhanced with guanciale. Overall, the piece portrays cooking as a joyful experience tied to memories and seasonal ingredients.
Peas have a short season, so grab them while you can: throw them whole into salads, broths and curries, or grind them down for pestos.
These herbal dumplings are made from stale bread, cheese, and sweet peas, offering a delightful texture and flavor that highlight the season's freshest ingredients.
Melt the butter in a frying pan, then gently saute the leek until soft but not coloured, then combine with other ingredients to form dumplings.
The broth is enhanced with fresh peas and optional guanciale, creating a flavorful base for the dumplings while balancing the dish beautifully.
Collection
[
|
...
]