Sugarsnap pea “scapece”
SERVES 4 // PREP TIME 10 MINS // COOK 5 MINS
“This is our play on the classic dish of zucchini alla scapece,” says Casey
Wall. “Traditionally, it’s fried zucchini marinated in mint and vinegar, kind
of like an escabeche, but ours is a little fresher and lighter.”
250 gm sugarsnap peas,
topped and tailed
¼ cup (loosely packed)
mint leaves
MINT DRESSING
Stems and leaves from
¼ bunch mint
80 ml (1⁄3 cup) grapeseed oil
50 ml white wine vinegar
3 tsp caster sugar
½ garlic clove, finely grated
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
cook’s notes p152), 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.
Wine suggestionA rich
but fresh white such as
Orsi Vigneto San Vito
Posca Bianca from Emilia-
Romagna.