Sometimes, you make something you didn’t even know you craved. A source of comfort. Layers of flavor. Texture that is satisfying on the tongue. Fresh field peas & fennel. A pinch of salt. A sprig of fennel. Simmering slowly on the stove with sautéed onion, carrots, celery - the holy grail. A generous drizzle of deep green and peppery extra virgin olive oil for the luscious finishing touch. Alchemy.
SHOPPING LIST:
1/4 cup Bella Cucina Extra Virgin Olive Oil
1 small onion, chopped
2 carrots, chopped (use the golden beauties when you can find them)
1 stalk celery, chopped
1 teaspoon Bella Cucina Citrus & Fennel salt
2 cups fresh field peas
2 cups water or chicken broth
1 sprig california fennel sprig (or 1/4 teaspoon fennel pollen)
PREPARATION:
In a large pot or saucepan, heat 2 Tablespoons of the olive oil over medium heat. Add the onion, carrots, celery and salt. Saute until the onion is soft and sweet, about 5-7 minutes, stirring often so the bits on the bottom of the pan don’t stick.
Add the peas, broth and fennel sprig. Bring to a low boil, then turn the heat to medium low and cook gently until the peas are tender but still have a toothy bite. Drizzle with the remaining olive and serve as a side dish with roasted chicken, fish, tacos. Or maybe just eat out of the pot with a big spoon.