As we posted earlier, Roxana Jullapat has joined the team at Ammo as the new pastry chef. When we asked Jullapat for a recipe (of course we did), Jullapat sent us one of Ammo chef Daniel Mattern's — with a promise of some dessert recipes once she has more than a few weeks under her apron strings.

“Dan made an English pea purée and put it on a crostone with a poached egg on top and I thought that it would make a good recipe for blogging cuz it's seasonal and people can make it themselves,” emailed Jullapat. Couldn't have put it any better than that. English peas and green garlic, by the way, are both hitting peak season in Los Angeles farmers markets at the moment. And both are available in the produce aisles of some grocery stores like Whole Foods, which usually carries green garlic during March and April.

Anthony Rich
Ammo's crostone

Crostone of English peas & spring onions with prosciutto & a poached egg

From: Chef Daniel Mattern of Ammo

Serves: 4

3 tablespoons olive oil

1/2 cup or 1 medium size spring onion, thinly sliced

1 tablespoon green garlic, thinly sliced

3 cups shelled English peas

lemon juice to taste

kosher salt and ground black pepper to taste

4 slices of sourdough bâtard, sliced on a bias about 3/4-inch thick

1 garlic clove

4 prosciutto slices

4 extra large eggs

Pecorino cheese for garnishing

1. Fill a medium-sized pot with water. Bring to a simmer over a low flame. Season the water with kosher salt just as if you were going to boil pasta.

2. Heat the olive oil in a small saucepan, add the spring onion and green garlic, season with a pinch of kosher salt and sweat over medium heat.

3. Lower the heat and add the English peas. Cook while stirring often until the peas are very tender, about 10 minutes.

4. Remove from the heat and purée the mixture with a food mill, or place the veggies on a cutting board and chop coarsely until the peas resemble a chunky purée.

5. Place the purée in a mixing bowl and season with salt, black pepper and lemon juice to taste. Return the purée to the saucepan and reheat.

6. To prepare the poached eggs, crack the eggs one at a time in a clean bowl and gently drop it in the simmering water. Cook till the yolk is somewhat firm to the touch but still soft. Remove eggs from the poaching water and set aside.

7. Toast the slices of bread in the oven until golden and rub them with the garlic clove. Place the toasts on individual plates.

8. Divide the pea purée evenly among the four toasts. Lay a slice of prosciutto across each one, set a poached egg on top and season with cracked pepper and crunchy salt (we prefer Maldon salt). Finish the dish with a sprinkle of grated Pecorino.

Ammo's crostone; Credit: Anthony Rich

Ammo's crostone; Credit: Anthony Rich

LA Weekly