Spring Pea Puree
Carey Savona, the chef at Heirloom in New Haven, offers up this fresh and light hors d’oeuvres:
Spring Pea Puree, Pistachios and Sea Salt
2 cups shelled spring peas – blanched and shocked in salted water
3 Tbls – Good quality extra virgin olive oil
1 Tsp – honey (local honey from Jones Apiaries in CT)
small bunches each of – chervil, flat leaf parsley, mint and chives
salt and pepper
Juice of half a lime
pistachios, crushed (not too fine)
maldon sea salt
In a mortar and pestle crush herbs with a little sea salt and 2 Tbls olive oil until a dark green paste is created.
In a food processor, pulse peas to a smooth puree similar to guacamole. Season with salt and pepper and a touch of lime juice.
In a bowl, mix herbs, pea puree, honey and a little more olive oil. Correct seasoning with salt and pepper.
To serve, add pea puree to a serving vessel, top with crushed pistachios, maldon sea salt and a drizzle of olive oil.
Serve with toasted artisan bread
Carey Savona 2010
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1157 Chapel St.
New Haven, Connecticut 06511
From Heirloom at the Study
Heirloom is located inside the Study at Yale on Chapel Street at the heart of Yale University Campus. Heirloom utilizes heritage growers and neighboring artisan suppliers of Connecticut and New England for Chef Carey Savona’s Coastal Farm cooking.