my go on Daniel Humm's Zuckerschote mit Pancetta & Minze (Sugar Snap Peas with Pancetta & Mint) dish from his NoMad Cookbook.🍴I’m inspired by his simplicity, purity, & use of seasonal flavors which this salad represents perfectly. as a fellow swiss citizen who aspires to be a chef in New York City I wanted to create one of his classic dishes.
Recipe
ingredients:
300g / 10oz sugar snap peas
150g / 5oz pancetta, cut into 6mm / 1/4inch cubes
1 white onion, finely chopped
10-20 mint leaves, finely chopped
30g / 1oz grated swiss gruyère cheese
2 tbsp white wine vinegar
1 tbsp olive oil
a pinch of black pepper
procedure:
cut off the tips of the sugar snap peas & remove threads. bring water to a boil & blanch the sugar snap peas for 1 minute. place them straight into an ice bath
mix olive oil, white wine vinegar, & black pepper to make vinaigrette
put pancetta & finely chopped onion into a frying pan on medium heat. cook until golden brown & crispy, then add to a big bowl
cut the blanched sugar snap peas lengthwise into fine strips & add to the big bowl along with the mint & gruyère cheese
dress everything with the vinaigrette & serve
iss / mange / enjoy!
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