Cooking From Every Angle

Sugar Snap Peas with Lemon-Chili Breadcrumbs

By • July 26, 2011 • 17 Comments

Sugar Snap Peas with Lemon-Chili Breadcrumbs

- Merrill

A few weeks ago, we took my husband's aunt and his two teenaged cousins, who were in town from Florida, to A Voce in Columbus Circle for dinner. Jonathan and I hadn't been there in a year or two, and while I recalled enjoying everything I'd eaten the first time around, the specifics were a little hazy.

What I should have remembered -- aside from the ethereal homemade pastas, a killer salumi plate, and a very impressive wine list -- are the vegetables, or contorni as they call them at A Voce. The nightly selection is wide and varied, each vegetable at its seasonal peak, treated with appropriate deference and minimally touched so it can shine in all its glory.

On this visit, we happened to order two real standouts: paper-thin radish slices tumbled in a briny-but-not-too-fishy-for-teenagers anchovy vinaigrette, and bright green sugar snaps sautéed with breadcrumbs, lemon zest and a hint of chili. The sugar snaps were so delicious that we placed a second order before we were even halfway through our first.

Last week, I attempted to recreate this simple, perfect little dish. I added a little garlic to homemade breadcrumbs, which I toasted in a generous amount of olive oil, along with lemon zest and chili flakes, and I made sure to cook the peas just until they turned a vibrant green, without waiting for them to become limp and impassive. An important note: these are best served just out of the pan -- the breadcrumbs will quickly start to lose their crunch!

Sugar Snap Peas with Lemon-Chili Breadcrumbs

Serves 4 to 6

  • 3 tablespoons olive oil
  • 1/2 cup breadcrumbs (preferably homemade)
  • 1 small garlic clove, minced
  • Zest of 1 lemon
  • Large pinch dried chili flakes
  • Salt
  • 3 cups sugar snap peas, trimmed

See the full recipe (and save a print it) here.

Like this post? See Merrill's post from last week: Summer Berry Pudding

 

Comments (17)

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almost 3 years ago 90210 Farmgirl

Never knew peas could be so sexy! You could probably give the same treatment to green beans, snow peas, and broccoli. Thanks fro the inspiration.

Merrill

almost 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Yes, I think so, and you're most welcome!

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about 3 years ago Fran

Lovely recipe - making it tonight with sugar snaps fresh from our Farmers' Mkt. I also zest like you do! Make sense to me. Can see the amount zested and also if you're hitting pith. :)

Merrill

almost 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

So nice to have a zesting partner in crime...

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about 3 years ago marleen.claeys

Looks good !

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Always looking for interesting and delicious veggie dishes this is great, thanks Merrill.

Merrill

almost 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

You're very welcome.

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about 3 years ago Panfusine

wow! lemon zest, chili & garlic over crunchy sugar snap peas... Can it get any more delish??

Merrill

almost 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Thanks!

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about 3 years ago lbgirl

This sounds wonderful! Keep the vegetable recipes coming. They're my favorite thing about this site!

Merrill

about 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Thanks, we will!

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about 3 years ago sharibrooks

sounds great. I am going to replicate this recipe and I'm going to add some Old Bay seasoning for some more kick.

Merrill

about 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Sounds like an interesting addition!

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about 3 years ago EmilyC

Oh my, what a beautiful dish. Love that you continue to recreate and share some of your favorite restaurant dishes with us. Hope that I can find some fresh sugar snaps to do this justice...

Merrill

about 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Thanks!

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about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

I love your description of the anchovy vinaigrette. I guess I have a teenager's palate when it comes to fish ;)

Merrill

about 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

I do too, actually!