Italian Peas Food

ITALIAN PEAS

Steps:

• Heat oil and butter in skillet over medium heat. Stir in onions and garlic, cook about 5 minutes until starting to brown just slightly.
• Add peas, season with salt, pepper, a pinch of parsley and a pinch of Italian seasoning. Cover and cook until the peas are tender, about 10 to 15 minutes depending on how you like them done. I don't like mine mushy so I just cook them about 10 minutes.
• When you serve them, sprinkle the cheese over top.

ITALIAN PEAS

Steps:

• Heat olive oil in a skillet over medium heat. Stir in onion; cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute. Add frozen peas, and stir in stock. Season with salt and pepper. Cover, and cook until the peas are tender, about 5 minutes.

DITALINI AND PEAS

Steps:

• Cook 1 1/2 cups ditalini as the label directs. Cook 1 minced garlic clove in 3 tablespoons butter over medium-low heat, 4 minutes. Add 1 cup thawed frozen peas, 1/3 cup water and 1/4 teaspoon kosher salt; bring to a simmer, cover and cook 5 minutes. Puree the liquid, half of the peas and 2 tablespoons grated parmesan. Toss with the pasta and the remaining peas; season with salt. Top with basil and more parmesan.

RISI E BISI -- ITALIAN STYLE RICE AND PEAS

Steps:

• Place chicken stock in a small pot and warm over low heat.
• Heat a medium sized skillet over medium heat. Add extra-virgin olive oil 2 turns of the pan, and garlic. Saute garlic 1 minute, then add Arborio. Toast the Arborio rice 2 minutes, then ladle in 1/3 of the stock. Bring to a bubble. Stir rice occasionally, allowing the rice to get starchy and the stock to cook into the rice. Add more stock when rice starts to become dry. Continue stirring and ladling broth until rice is al dente, 22 minutes. Stir in peas and cheese and season with salt and pepper, to your taste. Serve immediately.

ITALIAN PASTA AND PEAS

Steps:

• In a large saucepan, combine the water, milk and butter; bring to a boil. Stir in pasta and sauce mix. Cook over medium heat for 8 minutes, stirring occasionally. , Stir in the peas, mushrooms and oregano; cook 3-4 minutes longer or until pasta is tender. Remove from the heat. Sauce will thicken upon standing.

ITALIAN-STYLE PEAS

Steps:

• In a nonstick skillet, saute onion and ham in oil until onion is tender. Add the remaining ingredients. Reduce heat; cover and cook until peas are tender.

PEAS AND PROSCIUTTO

Steps:

• Heat the oil in a heavy large skillet over medium-low heat. Add the shallots, garlic, salt, and pepper, and saute until tender, about 1 minute. Add the peas and saute until heated through, about 5 minutes. Stir in the prosciutto and cook for 1 to 2 minutes. Add the parsley and remove from the heat. Season, to taste, with salt and pepper, and serve.;

ITALIAN PEAS AND EGGS

Steps:

• Cover the bottom of a small sauce pan with olive oil. Braise onion in the oil and add crushed red peppers to taste. Add one can of peas and juice to oil and let it come to a gentle boil. Drop in as many eggs as desired into the boiling juice. Cover and simmer until eggs are cooked (about 5 minutes). Salt and pepper to taste.

ITALIAN RICE AND PEAS

Steps:

• Melt 2 oz of butter in a saucepan.
• Add chopped onion and celery, cook until just translucent.
• Add rice, cook a few minutes more, stirring to coat the rice with butter.
• Add wine, 1 cup of boiling water and crumbled stock cubes.
• Bring to a boil, add peas.
• Reduce heat, simmer uncovered until the water has evaporated.
• Add another cup of boiling water, cook until evaporated.
• Add the final cup of boiling water.
• Keep cooking until the water is almost absorbed.
• Overall cooking time is about 20 minutes.
• Stir in the Parmesan cheese and 1 oz butter.
• Add salt& pepper to taste.

ITALIAN PEA POTTAGE

Steps:

• Cook the bacon in a large saucepan over medium heat for 7 to 10 minutes, or until crisp. Remove the bacon from the pan, cut into small pieces, and set aside. Add the onion to the pan and cook for 10 minutes, or until golden brown. Add the stock, peas, bacon pieces, and 2 cups of water, and simmer for 1 hour, skimming away any impurities that rise to the top. Add the pepper, salt, and aniseed and simmer for 15 minutes. Remove from the heat, stir in the parsley and duck, and serve immediately.
• Original recipe from The Accomplisht Cook, 1660:
• Boil green pease with some strong broth, and interlarded bacon cut into slices; the pease being boiled, put to them some chopped parsley, pepper, anniseed, and strain some of the pease to thicken the broth; give it a walm [warm it] and serve it on sippets, with boiled chickens, pigeons, kids, or lambs-heads, mutton, duck, mallard, or any poultry. Sometimes for variety you may thicken the broth with eggs.