Italian Peas Parmesan Piselli Alla Parmigiana Food

PARMESAN PEAS

Steps:

• In a large saute pan, add the oil and shallots over medium heat and cook shallots until they are transparent and tender, about 5 minutes. Add the peas and warm through. Next add the heavy cream and Parmesan and continue to cook until all of the cheese has been incorporated. Adjust seasoning just before serving and, if you like, sprinkle with chopped fresh mint.

ITALIAN PEAS PARMESAN (PISELLI ALLA PARMIGIANA)

Steps:

• Saute onion in hot oil until brown.
• Add water, peas, mint, and seasonings.
• Cover tightly and steam till peas are tender 7-8 minutes for young peas, 15 for large peas.
• Serve hot sprinkle with parmesan cheese.

ASPARAGI ALLA PARMIGIANA (ITALIAN ASPARAGUS GRATIN)

Steps:

• Preheat oven to 450°F.
• Butter a shallow gratin or baking dish that is just large enough to hold the asparagus.
• Place a layer of asparagus in the dish, with the tips all facing the same direction. Sprinkle with a little salt and pepper and some of the cheese Keep adding layers until all asparagus and all cheese is used, finishing with the cheese.
• Dot the top of the dish with the pieces of butter and place the dish on the top rack of the oven.
• Bake for about 15-20 minutes, or until the asparagus is cooked through and beginning to brown and the cheese is melted.
• *Variations.
• Instead of the butter use olive oil or half butter and half olive oil.
• Use half Parmesan and half shredded fontina cheese for a creamier gratin.
• Layer a couple of slices of prosciutto in with the asparagus if you like.
• Sprinkle with a little lemon zest for added zing.