So we incorporate new vegetables to our boxes , we will in turn inform their applications for better use at home. On this occasion we speak of snow peas or Bisalta.
The snow peas are a vegetable usually confused with the pea, and although it is of the same family, it is yet another species (Pisum arvensis). Is consumed in a few weeks a year at the beginning of March April, in the general context of the Iberian peninsula, while in Almeria and being protected cultivation began collecting a few months before, and are one of the great flavors spring. It is a very delicate vegetable and appreciated in Aragon, where they are called Bisalta.
or snow peas, pea unlike conventional eats everything: grain and pod. The reason is that while the normal pea pod contains a substance shriveled and hard, which lacks the sheath of sugar snap peas, which is very tender and contains more than grains, grain mere draft, of course, also eaten. The pods provide much fiber.
are a light green, bright through your skin while the grain interior guess. They are flat, in the absence of the sheath enlarged to make room for grain. And they are especially delicious in the kitchen where we know to respect its fragility, its aroma, its texture, which is achieved by firing short.
not see too much, but lately appear, not as actors, in some dishes 'copyright'. They are delicious both haute cuisine recipes like boiled or steamed and dressed with good olive oil and perhaps a squeeze of lemon. When choosing them should be as fresh as possible, as they dry quickly and lose its texture and sweetness. We have some customers "michelin star" who consume them periodically, and we want them known among consumer groups.
make them at home either, sautéed and mixed with other vegetables or pre-fried tortilla.
Bon appetit.
Bon appetit.
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