Crocchette di Piselli (Sweet Pea Croquettes)

Faith Willinger’s 'Red, White, and Greens' cookbook (one of the best collections of vegetable recipes in my kitchen) includes a couple of variations of the egg-and-breadcrumb bound fritters called subrich (soo-brick) in Piemontese dialect. The basic concept adapts well to whatever’s in season, but sweet peas are particularly good.

If you can't find fresh peas or recruit some help for shelling them, frozen peas work just fine.

Shell enough peas so you have about 2 cups. Toss them into boiling salted water, count to 30, and drain. Combine the peas in the food processor with a cup of flat-leaf parsley leaves, a medium shallot, half cup each fresh grated Parmigiano and bread crumbs, tablespoon of olive oil, salt, pepper, and an egg (an optional half-teaspoon of sugar helps bring out the natural sweetness of the peas). Process to a coarse puree, and if the mix doesn’t quite hold together, add another egg and process briefly.

Use a pair of spoons to form egg-sized patties, and slide them into hot olive oil. Gently flatten with the edge of the spoon, cook until nicely browned on both sides, and eat hot as an antipasto.