To get the most flavor out of this open-faced breakfast sandwich, look for spring onions with round bulbs and very tender dark green stalks. If you can find only thicker-stalked spring onions, cut the stalks in half lengthwise, then into 3″ pieces. Cook the stalks along with the bulbs; they’ll benefit from the extra time.
- 8 spring onions
- 3 Tbsp. unsalted butter, divided
- Kosher salt, freshly ground pepper
- ¼ cup white wine vinegar
- 1 cup fresh ricotta
- 1 oz. finely grated Parmesan (about ¼ cup)
- ½ lemon
- 1 small garlic clove
- 2 5×5″ pieces focaccia
- 4 large eggs, beaten to blend
Place a rack in center of oven; preheat to 350°. Trim woody ends of spring onions. Separate white bulbs from green parts with a knife. Cut bulbs in half through the root end; if size varies wildly, cut larger bulbs into quarters. Cut tender green parts of stalks into 3″ pieces; set aside separately from bulbs.
Heat 2 Tbsp. butter in a 10″ nonstick skillet over medium until foaming. Add onion bulbs and toss to coat in butter; season with salt and pepper. Cook, stirring often, until deeply golden brown and starting to soften, 4–5 minutes. Add vinegar, onion stalks, and ½ cup water and continue to cook, stirring occasionally, until almost all liquid is cooked off and bulbs are very soft and jammy, 6–8 minutes longer. Transfer to a plate. Wipe out skillet.
While onions cook, mix ricotta and Parmesan in a small bowl; season with salt and pepper. Finely grate lemon zest and garlic into ricotta mixture and stir to combine.
Warm focaccia in oven (place directly on rack) until soft and warmed through but not browned, 2–3 minutes. Divide between plates. Spread ricotta mixture in swooshing dollops on top of focaccia.
Melt remaining 1 Tbsp. butter in skillet over medium-low heat. Add eggs; season with salt. Cook, stirring frequently in large sweeping figure-eight motions with a spatula, until eggs have set into creamy folds, 1–2 minutes.
Divide scrambled eggs between focaccia. Top with onion mixture.
The Soft Scramble Sandwich
Cacio e pepe is a great way to eat pasta, but have you tried cheese and black pepper on your peas? If not, we recommend doing so immediately.
Inspired by cacio e pepe (cheese and pepper), the classic Italian pasta sauce, this salad features spring greens and fava beans topped with a delicious buttermilk dressing.
Total: 45 mins Yield: 4
1 large egg yolk
3 tablespoons buttermilk
1 small garlic clove, finely grated
1/2 cup extra-virgin olive oil
3 tablespoons finely grated Parmigiano-Reggiano cheese plus more for garnish
3/4 teaspoon coarsely cracked black peppercorns
2 pounds fava beans, shelled (2 cups)
2 cups fresh or frozen peas, thawed
4 cups spring greens, such as pea tendrils or baby arugula (2 ounces)
1 Hass avocado, peeled and cut into thin wedges
In a food processor, pulse the egg yolk with the buttermilk and garlic. With the machine on, drizzle in the olive oil until incorporated. Add the 3 tablespoons of cheese and the peppercorns and puree until smooth. Season the dressing with salt.
Bring a large pot of salted water to a boil. Fill a bowl with ice water. Boil the favas until just tender, 3 to 4 minutes. Using a slotted spoon, transfer the beans to the ice bath. Add the peas to the pot and cook until tender, 5 to 7 minutes for fresh and 1 minute for frozen. Drain and transfer to the ice bath. Drain the favas and peas. Pinch the fava beans out of their skins.
In a bowl, toss the favas, peas and greens. Add some dressing, season with salt and toss. Arrange the avocado on plates and top with the salad. Garnish with grated cheese and serve.
Zesty Pinot Grigio from Italy.
Spring Peas and Greens with Cacio e Pepe Dressing
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What I really like concerning the style of this dish is that the juxtaposition of the flavoring and also the cinnamon, the sweet purple onion and also the hot pepper, and also the dry couscous and also the creamy black-eyed peas. Each flavor is in balance and if you’re careful to not cook the shrimp their soft sweetness compliments everything else.
I served Shrimp with Black-Eyed Peas it with couscous so as to spherical out the meal. I’m thinking of adding okra or inexperienced beans next time to feature in some additional veggies. However that will solely create it higher as a result of its superb to start with. I even created additional the last time I created it in order that I may have leftovers to eat. Dinner tomorrow is going to be nearly as good because it was last night!
Click Shrimp with Black-Eyed Peas for recipes.
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1 tablespoon olive oil
1/4 tsp chili powder
1/8 tsp cinnamon
20 large shrimp
1 small red onion, peeled and diced (I used a regular yellow onion b/c it was all I had on hand)
1 long hot green pepper, seeded, ribs removed, and diced
1 garlic clove, minced
1/3 cup broth
1 tbsp honey
5 tbsp fresh lime juice
1 can black-eyed peas, drained and rinsed
1. In a bowl mix the oil, chili powder, and cinnamon. Add in the shrimp and toss to coat.
2. Cover the bowl with plastic wrap and put it in the fridge for 1-4 hours.
3. When you are ready to cook place the oil, onion, and pepper In a large skillet over medium heat and cook until softened.
4. Whisk together the honey, broth, and lime juice in a small bowl.
5. Add the black-eyed peas into the pan and add in the whisked liquid.
6. When the liquid has boiled off and reduced spread the peas to the outside rim of the pan and add the shrimp to the center of the pan.
7. After 2-3 minutes (or when the bottoms of the shrimp have turned pink) flip the shrimp. It will cook faster on the second side so after 1-2 minutes stir everything together and it will be ready to serve.
8. Serve with couscous which, if made without oil, will add 88 calories and 1 gram of fat to the meal.
Shrimp with Black-Eyed Peas