Centrifuged Green Pea Butter Crostiniwith Arugula and Broken Vinaigrette

BeginnerBeginner

This seasonal palate pleaser brings together crispy baguette toasts, sweet peas, and sparkling lemon vinaigrette.

Ingredients

For the Centrifuged Green Pea Butter

2 lbs frozen high-quality sweet peas, defrosted
1 C vegetable stock if using Vitamix/blender

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 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

Overview

Equipment

  • Vitamix or blender
  • Sous vide circulator
  • Sous vide pouches
  • Strainer or fine mesh sieve
  • Vegetable peeler
  • Whisk

Timing

Prepping Time: 45 minutes / Cooking Time: 25 minutes (excludes sous vide cooking)

Servings

4 servings

Directions

For the Centrifuged Green Pea Butter:

  1. 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.
  2. 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:

  1. 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.
  2. 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).
  3. Chill the pouch in an ice bath for 15 minutes. Strain the vinegar, reserving the liquid.
  4. 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:

  1. Rub the baguette slices with olive oil and toast until golden brown and crispy.  Spread the tops with centrifuged pea butter.
  2. In a small bowl, toss arugula and Pecorino-Romano with the vinaigrette; add salt and pepper to taste.
  3. 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.
Developed by Chef Bruno Bertin, Executive Chef at Cuisine Solutions, and team. Featured in Sous-Vide magazine Spring/Summer 2016.

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