It’s been a very successful Peas Week. Tonight is the last of it and we skipped yesterday due to getting a cat. Welcome Tucker (He/Him).
We plan to make either pea risotto with brodo or a burrata dish with crispy Kalamata olives and, well, peas. To me it is less important what we make together and more important I show you the possibility of cooking vertically with one ingredient.
When I shopped this week for my five meals, I spent less than $40 on ingredients because I was able to rely heavily on my pantry and peas as my vertical ingredient.
What’s come of Peas Week to date are the fragrant and mild Indian dish, Aloo Matar; delicious pea pancakes with Zaatar; and a bastardized Carbonara (shown above). Each day I felt at ease knowing what I was going to make for dinner and that I wasn’t going to incur any extra expense to pull it off.
How about this: I’ll do a live on Instagram tonight and make risotto, and I’ll leave the method for the burrata dish below. Please note the olives need to be slow roasted in advance.
Burrata with Peas and Crispy Olives Platter
Time: 3 hours and minutes
Serves: 4-8 (use as main or appetizer)
Ingredients:
Ball of burrata
1/2 C of peas
12-15 Kalamata olives
One clove of garlic
Six thick slices of crusty bread
EVOO
Salt and Pepper
Optional: herb of your choice
Directions:
Roast the olives in the oven on 250 for 3 hours. Crumble.
Place burrata in center of platter and puncture and spread out.
Sprinkle peas, crumbled olives, salt, pepper, and herbs.
Add a generous moat of olive oil in and around burrata.
Grill bread and scrape with a smashed garlic clove.
Arrange bread on platter and serve while bread is still warm.
I’d be remiss if I didn't include this cover by Maceo Parker about peas. It makes me think of my uncle. Play it loud, I promise it’s worth it.
And, as always, if you want to put your grocery savings to work in investments, click here to get started.