Sugar Snap Peas with Soffrito
Soffrito means softly fried, and is the Italian version of sweating or cooking aromatic vegetables at a low temperature. It’s a great way to add a number of vegetables to your diet all in one dish! If you have any leftover, this would be lovely tossed into hot pasta and topped with grated Parmesan cheese.
Serves 6 to 8
adapted from Food & Wine
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 medium carrots, finely chopped
2 medium celery ribs, finely chopped
1 medium onion, finely chopped
1/2 red bell pepper, finely chopped
1 1/2 pounds sugar snap peas
1/2 teaspoon crushed red pepper flakes
1/2 cup torn mint leaves
sea salt
In a medium skillet, heat 1/4 cup of the olive oil. Add carrots, celery, onion and bell pepper and cook over moderate heat, stirring occasionally, until the soffrito is tender and lightly browned (about 8 minutes).
In a large skillet, heat the remaining 2 tablespoons olive oil until shimmering. Add the snap peas and cook over high heat just until they are bright green (about 2 minutes). Add the soffrito and cook until the snap peas are lightly browned in spots (2 minutes). Add the crushed red pepper flakes and 1/4 cup of water and cook until crisp-tender. Remove from heat and add the mint and season with salt. Serve hot or at room temperature.
The Culinary Chase’s Note: Fresh flavors are abundant here and with a gentle bite! Enjoy!