Name: Capitano’s sugarsnap pea “scapece”
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 250 gm sugarsnap peas, topped and tailed; ¼ cup cup (loosely packed) mint leaves; MINT DRESSING; Stems and leaves from 1/4 bunch mint; 80 ml (⅓ cup) grapeseed oil; 50 ml white wine vinegar; 3 tsp caster sugar; ½ garlic clove, finely grated

Capitano’s sugarsnap pea “scapece”

Melbourne restaurant Capitano puts a bright green spin on the Italian dish zucchine alla scapece.

Serves 4

Prep

10M

Cook

Total

15M

Ingredients

250 gm sugarsnap peas, topped and tailed

¼ cup cup (loosely packed) mint leaves

MINT DRESSING

Stems and leaves from 1/4 bunch mint

80 ml (⅓ cup) grapeseed oil

50 ml white wine vinegar

3 tsp caster sugar

½ garlic clove, finely grated

Method

1.For mint dressing, bruise mint with the side of a knife, then add to a small saucepan with oil over medium heat. Heat until bubbles just start to break the surface (2-4 minutes), cool to room temperature, then strain, discarding mint. Whisk remaining ingredients in a large bowl until sugar dissolves, then whisk in oil to combine.

2.Blanch sugarsnap peas in a saucepan of boiling water until bright green (1½ minutes, see cooking ), refresh in iced water, drain, then dry on paper towels. Add sugarsnap peas to the bowl with dressing, add mint leaves, season with sea salt flakes to taste and leave to marinate for a couple of minutes before serving.

To blanch an ingredient, cook it briefly in boiling water, then drain it. To refresh it, plunge it in plenty of iced water, then drain it.

Wine suggestion:
A rich but fresh white such as Orsi Vigneto San Vito Posca Bianca from Emilia-Romagna
Notes

Casey Wall

Styling by Geraldine Muñoz