Receta de guisantes con aceite de vainilla - Aperitivo con Joan Roca

A recipe with guisantes, with several tricks. We are going to combine them, but they could be independent recipes. You have to stick to the ideas, essentially. They are guisantes with vanilla oil. You are going to receive the vanilla oil in a bag already prepared. How do we do it? It is a sunflower oil in which we have macerated a vanilla pod. We have opened the pod in half and, by scraping the inside, we take out the seed and let it macerate together with the oil. It is a condiment associated with the sweet, which, as you know, the guisante is in that thin line between sweet and salty. It is good for this dish and for this condiment. Therefore, we have the vanilla oil ready. We are going to sauté the guisantes with a tender onion, but first we are going to make a raw guisante sauce. We are going to take 60 grams of guisantes, 35 grams of extra virgin olive oil and 20 grams of water. We are going to add salt and zest and juice of a lemon. We grate the skin, add the juice of half a lemon and now we are going to grind. When it is raw, we have a nice green color. We simply strain it and reserve it. In a pan, a little butter, a little olive oil, we add the tender onion and let it sauté without taking color. We add the rest of the guisantes and let them sauté. A little salt. Okay, we have them. At this point, already out of the fire, we add this sauce that we have made and we can assemble them. Guisantes with guisante sauce. The vanilla oil that will give us that sweet touch, but that works very well with guisantes. And we have a guisante flower that we can also use to finish the dish. I hope you enjoy it. See you soon.