This article presents a recipe for Peazotto, inspired by the Italian method of preserving vegetables sott'olio. The recipe, although using frozen peas, aims to evoke the warmth of Italian cuisine during cold February days in England. The dish includes ingredients like extra-virgin olive oil, lemon juice, and orzo, emphasizing simplicity and richness. With a prep time of 15 minutes and a cook time of 45 minutes, it aims to balance flavor, cost, and accessibility while maintaining the essence of a traditional Italian dish.
"This dish uses a decent amount of extra-virgin olive oil to add richness and flavour to the orzo, but it is expensive, so you could use less, if you wish."
"The most delicate of vegetables, such as peas, are picked at peak ripeness, plunged briefly in vinegar, then stored in oil to preserve them until desired."
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