Snow peas Veronese

(Photo LOF - pois mange tout)

Snow peas and snap peas can be eaten raw. Cooking them gives them a sweeter taste - which is their charm.
Steam them for 6 minutes, 7 if they are older.
Arranged on a plate, sprinkle them with a few drops of balsamic vinager, a pinch of salt and olive oil. The result is what is commonly known as snow pea carpaccio.

« Commonly known as» because the dish is, like it or not, entirely green.
So it actually has nothing in common with Vittore Carpaccio (1472-1526) rennaissance painter of religious scenes where everyone wears red - god, angels, birds - everyone.
Red was such an obsession with Carpaccio that raw beef, thinly cut , served with olive oil was named after him.
(Photo ac-besançon - Vittore Carpaccio a young woman dressed in red looking for a good restaurant in the red Michelin guide)

So when you serve snow peas made this way you should always say "Snow peas Veronese" just to be on the safe side. Paolo Véronèse (1528-1588) – preferred green
Because as the ancient greeks believed : it is not your eyes that see but your imagination.
(Photo RMN - Paolo Veronese Bella Nani Louvres )