Credit: Alli Del Grippo
Ingredients
FOR THE DISH
Stracciatella: 450 g
Legumes (any combination of green chickpeas, fresh favas, and/or English peas): 240 g
Green garlic salmoriglio: 115 g (see below)
Mint leaves: 3 g (torn)
Pine nuts: 10 g (toasted)
Water: 4 l
Kosher salt: 90 g
Fleur de sel or Maldon salt: to taste
Extra virgin olive oil: to finish
Lemon: 1/2 (seeds removed)
FOR THE GREEN GARLIC SALMORIGLIO
Lemon zest: 12 g
Lemon juice: 230 g
Fresh parsley leaves: 300 g
Fresh oregano leaves: 200 g
Green garlic: 6 stalks (chopped)
Water: 150 g
Kosher salt: 15 g
Freshly ground black pepper: 3 g
Extra virgin olive oil: 540 g
Bastia’s spring salad pairs creamy stracciatella with blanched legumes and a vivid green garlic salmoriglio, finished with pine nuts, mint, olive oil, and lemon—a bright, shareable dish for warm weather.
How to make Stracciatella with Legumes
01.
Make the Green Garlic Salmoriglio
- In a blender, combine lemon zest, lemon juice, water, parsley, oregano, green garlic, and black pepper.
- Pulse about 10 times on high, stirring and scraping down the sides between every couple of pulses.
- With the blender running on medium speed, slowly stream in the olive oil until the mixture forms a smooth, vivid green purée.
- Add the kosher salt and pulse twice more. Do not overblend.
- Transfer to a container, cover with a thin layer of olive oil, and refrigerate for at least 1 hour before serving. (Salmoriglio also works as a marinade or sauce for fish, meat, or poultry.)
02.
Blanch the Legumes
- In a medium saucepan, bring the water and kosher salt to a rapid boil.
- Blanch each type of legume separately until tender but not soft, about 30–45 seconds each.
- Transfer immediately to an ice bath to shock and cool.
- Drain onto a paper towel–lined tray.
03.
Assemble the Dish
- Spoon about three-quarters of the salmoriglio into the base of a shallow bowl.
- Top with the stracciatella, allowing some of the green sauce to spread around the edges.
- Toss the cooled legumes with the remaining salmoriglio and place them over the stracciatella.
- Finish with pine nuts, a generous pinch of fleur de sel or Maldon, a splash of high-quality olive oil, and the juice of half a lemon.
- Scatter with torn mint leaves.
- Serve with a large spoon for sharing.
