Blistered Sugar Snap Peas with Meyer Lemon, Mint, and Bottarga

• 1450 g sugar snap peas, strings removed and patted completely dry
• 21 cup cherry tomatoes, halved
• 31/2 tsp flaky sea salt
• 43 tbsp extra-virgin olive oil, divided
• 51 Meyer lemon, zested and juiced
• 61 handful fresh mint leaves, torn
• 72 tbsp cured mullet bottarga, finely grated or shaved thin
• 81 pinch Calabrian chili flakes

1. 1

   Toss the halved cherry tomatoes with flaky sea salt in a small mixing bowl and let them sit for 10 minutes until they weep their flavorful juices.

2. 2

   Whisk the Meyer lemon juice, zest, Calabrian chili flakes, and 2 tablespoons of extra-virgin olive oil directly into the weeping tomatoes to build a bright, emulsified base.

3. 3

   Set a large cast-iron skillet over high heat until faint wisps of smoke rise from the dry surface.

4. 4

   Pour in the remaining tablespoon of olive oil, immediately tumbling in the snap peas in a single layer so they make full contact with the metal.

5. 5

   Let the peas sear untouched for 90 seconds so they develop deep charred freckles; don't stir constantly or they will steam instead of blistering and lose their snappy bite.

6. 6

   Toss and blister for another 60 seconds until bright green yet charred, then kill the heat and slide them immediately into the bowl with the tomato dressing.

7. 7

   Fold in the torn fresh mint leaves to wilt gently in the residual warmth, then transfer to a serving platter and shower the top with the grated bottarga.

No responses yet — be the first.