BLANCHED SPRING PEAS WITH SAFFRON CRÈME FRAÎCHE AND CYPRUS FLAKE SALT
- 1 pinch saffron threads
- 2 teaspoons vermouth
- ¼ cup crème fraîche
- 1 small handful sel gris
- 1 pound hulled fresh spring peas or frozen green garden
- peas, thawed
- 4 two-finger pinches Cyprus flake salt
Instructions:
It was Julia Child who rescued cooked peas from the ignominy of creamed cafeteria concoctions, restored their preciousness, and gave them back to us like so many incandescent pearls rolled from the fair hand of nature. A drop of saffron cream shot through with a taut bolt of salt cradles and charges this blanched pea with its own electricity.
- Bring a quart of water to a boil in a saucepan over medium-high heat.
- Meanwhile, crumble the saffron into the vermouth in a small bowl and set aside until the vermouth turns golden, about 5 minutes. Mix in the crème fraîche.
- Add the sel gris to the boiling water. When the water returns to a boil, stir in the peas and boil for about 3 minutes, until the peas are bright green and tender.
- Drain thoroughly.
- Serve the peas dolloped with the saffron crème fraiche and seasoned with a pinch of Cyprus Silver per serving.