Do you know that the kilo of tear pea could it cost three hundred euros? From Guipúzcoa, this is a symbol of haute cuisine. Nothing to do with the cans of this legume or the frozen bags that we find in supermarkets. This pea is recognized for its texture and the whole process behind it. If we recently analyzed the Basque piparra, today it is the turn of this legume. You are going to find what is probably the most expensive pea in the world.
How is the tear pea?
This pea differs from the typical one in its crafts. Although both are green, this one is more reminiscent of a lentil in terms of its figure. It's more flattened. They are very delicate two-inch grains. Also, they break easily. However, they support the Extreme cold when they are in the plant. This, which the heat does not feel good, can reach the two meters Tall.
As for the nutritional properties highlights its high content in fiber. It also has the rest of the nutritional characteristics of normal peas, such as a high content of proteins e hydrates. The minerals What it contributes like iron, calcium or zinc are also important. All this without barely containing fat. It also contains vitamins such as C, K, A and vitamins of group B.
Where does it come from?
This luxurious legume is grown in Getaria (Guipuzkoa). In this town they are planted between November and December. Later the tear pea prematurely in spring. It is not expected to fully mature. During harvest are shelled by hand, since they are very delicate. It should be done with great care and consume them as soon as possible. They are food perishable. They turn out to be so appreciated that in astigarraga They have a party every year during the harvest.
Many claim that it is totally exclusive to this area, although it has also been found in Galicia. Anthony of Rum, researcher of CSIC, found a Galician sample of this species among the seeds stored at the institution. Were Javi ollleros y Santiago Peman those who resorted to his research. They were intrigued that the same pea could exist in Galicia due to a similar climate. The first is chef in the culler restaurant de Pau in O Grove. The second is a farmer in The Ravens farm in Teo.
Why are they so expensive?
Su texture makes it a highly demanded product in the world of high kitchen. These peas are tougher than those of a lifetime. The comparison with caviar is not only due to the price, but also because they explode in the mouth when chewing. Despite this, the taste is similar. It depends on what each chef wants to get, he cooks them more or less. The usual thing is to eat them almost raw or lightly cooked. In restaurants they accompany them with sauces and with fittings typical of the usual pea. These include ham, egg, and other vegetables.
And is that the price it can turn back the curious who do not have enough liquidity. The kilo de tear pea round the three hundred euros! In addition, to achieve this you need more or less twelve thousand grains. It is understandable in such a rare plant that it requires extremely careful harvesting. To this is added the great demand for a scarce product. The result is a very high price.
Recipe example
A dish prepared with this "leguminous gold" is that of "Peas in three textures". Contains onion peas, pea puree and tear peas. The chef of the restaurant Aizan puts some caviar de Ríofrio on top of the egg that accompanies the peas. Josemi Olazabalaga, cook of the aforementioned restaurant, assures in Antena 3 that the presence of said pea makes the dish more expensive by XNUMX euros. He adds approximately ten to fifteen grams of this pea to the plate.
If you like peas and also petazettes it is very sure that you like this dish. The petazetas thing comes from the chef assuring that the first they explode in the mouth. It is very likely that you like other dishes that contain said tear pea. Get ready because haute cuisine restaurants are experimenting more and more with this product that is gaining popularity.
