I am not Italian, but I really think I’d like to be. This recipe for peas serves as a small reminder why. Italians have a knack with vegetables – it’s innate in their cookery to put vegetables centre stage, rather than as something of an afterthought.
So, if you haven’t come across this dish before, it is a simple one: boiling peas with whole garlic and sprigs of mint, then draining and dressing the lot with a good amount of olive oil ( means ‘under oil’). It is also very easy, which should give you time to make the chubby little fritters, light and fluffy with ricotta, like small clouds. Serve with lemon wedges for a quick family tea.
Method:.
