A spicy recipe to revisit peas, to be eaten alone or as a side dish.
5 tbsp of olive oil Reserved Harvest France
1 jar of Espelette pepper tomato delight
1kg of fresh (or frozen) peas
2 bunches of fresh coriander
100 g Parmesan cheese in pieces (optional)'.
Wash and coarsely crush the fresh coriander. Cut the parmesan into small regular cubes. Heat the olive oil in a frying pan. Sear the raw (or frozen) peas in the steaming oil. Cook for 10 minutes while stirring. Stop the heat, add the delicacy and a drizzle of pepper vinegar, stir and leave to cool. Add the fresh coriander and the pieces of parmesan cheese. Enjoy in a salad or warm as a garnish for a roast chicken.