FEATURE RECIPE
Peas with lemon and lardo

Peas with lemon and lardo

Fresh peas are wonderfully sweet and delicious. This recipe is all about doing their flavours justice.

Serves 4

Cooking Time Prep time 15 mins, cook 10 mins



2 tbsp   extra-virgin olive oil
3   golden shallots, finely chopped
550 gm   podded peas (about 1.3kg unpodded)
300 ml   chicken stock
1   lemon, zested rind only
40 gm   thin lardo slices (about 8, see note)


1 Heat oil in a large frying pan over medium heat, add shallot and sauté until tender (3-4 minutes). Add peas and stock, simmer until just tender (2-3 minutes). Stir through lemon rind, season to taste, spoon onto a serving platter and arrange lardo slices on top. Serve warm with trout.

Note Lardo is pork back fat that has been salted and cured. It’s available from select delicatessens and Italian butchers.

This recipe is from the September 2009 issue of Australian Gourmet Traveller.

RECIPE Rodney Dunn PHOTOGRAPHY Jason Loucas STYLING Rodney Dunn and Geraldine Munoz


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