Sweet Pea Flatbread With Sweet Onions, Parmesan and Pea Tendrils
| Serves | 2 |
|---|---|
| Ingredients | Onions |
| Menu Part | Appetizer/Small Plate |
Chef Stephen Dunne
Volo Restaurant Wine Bar
Chicago
Sweet onions, also referred to as spring/summer fresh onions, are available from March to August. Their sweet, mild flavor is attributed to a higher water content than fall/winter storage onions, and they can be identified by thin, light-colored skins. Chef Stephen Dunne makes the most of the onions’ delicate flavor by shaving them on top of a flatbread spread with a fresh pea puree and garnishing the layers with pea sprouts.
Ingredients
Pea puree
½ cup shelled peas
1/3 cup extra virgin olive oil
2 tbsp. grated Parmesan cheese
1 tbsp. granulated sugar
Salt and pepper, to taste
Onion basil mixture
¼ cup thinly shaved sweet onion
½ oz. fresh basil chiffonade
2 tbsp. extra virgin olive oil
1 tsp. lemon juice
Flatbread
1 flatbread or pizza round (8-in. size)
2 oz. shaved Parmesan cheese
2 oz. fresh pea sprouts
Steps
- Prepare puree: In food processor, combine peas, olive oil, cheese and sugar; pulse until smooth but slightly chunky. Season to taste with salt and pepper.
- Prepare onion mixture: In bowl, toss onion, basil, oil and lemon juice.
- Preheat oven to 425 F. Spread puree on flatbread; top with onion basil mixture. Sprinkle with shaved Parmesan. Bake in preheated oven 10 minutes or until heated through. Remove and cut into desired portions; garnish with pea sprouts.
Photo courtesy of National Onion Association