0 Members and 1 Guest are viewing this topic.
Very interesting. How did that taste? The lemon didn't overpower it?
I honestly thought the Parm did. We use Meyer lemons so they tend to be a lil sweeter than tart. other thing to I wish I was able to elevate the peas more because the taste was almost nonexistent
You may want to try a pea pesto type approach and vary one of these recipes by holding back some the whole peas rather than blending them. In my experience you need a good amount of salt to maintain or enhance the pea flavor. http://www.foodnetwork.com/recipes/giada-de-laurentiis/pea-pesto-crostini-recipe.htmlhttp://allrecipes.com/recipe/green-pea-pesto/EDIT: That pie does look delicious though! Can I add a little post bake prosciutto to my order?!
I think it's a great idea. Looks good but you'll need a steady cam or even a mono pod to steady the image.