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Centrifuged Green Pea Butter Crostini with Arugula and Broken Vinaigrette
Servings: 4
Prepping time: 45 minutes
Cooking time: 25 minutes
(excludes sous-vide cooking time)
Ingredients
For the Sous Vide Broken Vinaigrette
4 fresh lemons
4 shallots, sliced
12 sprigs fresh basil
1 C white wine vinegar
1 C reserved centrifuged “pea water”
Extra-virgin olive oil to taste
Salt and freshly ground white pepper
For the Centrifuged Green Pea Butter
2 lbs frozen high-quality sweet peas, defrosted
1 C vegetable stock if using Vitamix/blender
For the Crostini
4 baguette slices, ¼ inch thick
Extra virgin olive oil
1 C baby arugula
2 oz shaved Pecorino-Romano cheese
Salt and freshly ground white pepper
Sprigs of baby basil or 2 Tbsp finely chopped basil, for garnish
Method
For the Centrifuged Green Pea Butter:
Fill the Vitamix or blender canister halfway with the peas and blend 2-4 times for a smooth puree. Add a little vegetable stock to start blending. You will need to do this in 2 or more batches if using a blender.
Strain the solids from the liquids with a fine sieve, and reserve the pea water for later use. Season the solids with salt and pepper and place in a medium bowl.
For the Sous Vide Broken Vinaigrette:
Lightly scrub the outside of the lemons and remove the zest with a vegetable peeler. Make sure little to no pith comes off; use a paring knife to remove any pith from the peeled zest.
Juice the lemons and combine the juice with the lemon peel, shallot, basil, and vinegar in a sous vide pouch and cook for 2 hours at 136°F (57.8°C).
Chill the pouch in an ice bath for 15 minutes. Strain the vinegar, reserving the liquid.
In a bowl, add the reserved pea water and whisk in vinegar and olive oil to taste; store the remaining vinegar in a sealed container. Season the vinaigrette with salt and pepper to taste. You will have more vinaigrette than necessary for the recipe; store the extra in a sealed container.
For the Crostini:
Rub the baguette slices with olive oil and toast until golden brown and crispy. Spread the tops with centrifuged pea butter.
In a small bowl, toss arugula and Pecorino-Romano with the vinaigrette; add salt and pepper to taste.
Top the crostini with salad and garnish with fresh baby basil or finely chopped basil. Place crostini on a plate and drizzle with more vinaigrette to garnish.
For more recipes like this, visit Sous Vide Magazine.
Recipe provided by our partners at Cuisine Solutions.
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