Neapolitan pasta and peas
Today we see together how to make pasta and peas Neapolitan. In every Neapolitan family pasta and peas is a tradition. It is a poor dish, served with simple ingredients. Neapolitan pasta and peas are a tasty first course: a recipe of the Neapolitan folk tradition that is a cross between a soup and a dry pasta. Easy to prepare, it is an exquisite and hearty dish ready in half an hour.
Neapolitan pasta and peas are an exquisite dish that has its roots in the tradition of Campania cuisine. A simple and hearty first course, with an easy procedure, which immediately conquers. Like all recipes that belong to the popular and family tradition, even that of pasta and peas Neapolitan style provides many variations, linked to the tastes and habits of each family. There are those who replace the stretched bacon with cooked prosciutto and those with smoked bacon.
Someone prefers a "vegetarian version" by adding, a few seconds before turning off the heat, a beaten egg with grated cheese which is then creamed. However, it is prepared, pasta and peas Neapolitan is very good, and its consistency is halfway between a soup and a dry first course. Just like other traditional southern dishes.
INGREDIENTS360 g short pasta 400 g fresh peas1 white onion150 g bacon stretched in a single slicea few mints leaveextra virgin olive oilsaltPepper
HOW TO PREPARE: NEAPOLITAN PASTA AND PEAS
The recipe for Neapolitan pasta and peas involves simple steps. Peel the onion and chop finely, sauté in a large saucepan with 3 tablespoons of oil. When it has become transparent, add the diced bacon and brown it. Add the peas and let them flavor for a few minutes. Add as much hot water as you need to cover them by about 3-4 cm. Add the mint (optional) and cook over low heat for about 15-20 minutes from boiling. Add salt, pepper and add the chosen pasta. Continue cooking for the necessary time, adding a little hotter water to dilute keep in mind that you will not have to get a brothy result but moist. Turn off the heat, let rest for a couple of minutes then divide the pasta and peas Neapolitan style into individual dishes and serve.
Today we see together how to make pasta and peas Neapolitan. In every Neapolitan family pasta and peas is a tradition. It is a poor dish, served with simple ingredients. Neapolitan pasta and peas are a tasty first course: a recipe of the Neapolitan folk tradition that is a cross between a soup and a dry pasta. Easy to prepare, it is an exquisite and hearty dish ready in half an hour.
Neapolitan pasta and peas are an exquisite dish that has its roots in the tradition of Campania cuisine. A simple and hearty first course, with an easy procedure, which immediately conquers. Like all recipes that belong to the popular and family tradition, even that of pasta and peas Neapolitan style provides many variations, linked to the tastes and habits of each family. There are those who replace the stretched bacon with cooked prosciutto and those with smoked bacon.
Someone prefers a "vegetarian version" by adding, a few seconds before turning off the heat, a beaten egg with grated cheese which is then creamed. However, it is prepared, pasta and peas Neapolitan is very good, and its consistency is halfway between a soup and a dry first course. Just like other traditional southern dishes.
INGREDIENTS
360 g short pasta
400 g fresh peas
1 white onion
150 g bacon stretched in a single slice
a few mints leave
extra virgin olive oil
salt
Pepper
HOW TO PREPARE: NEAPOLITAN PASTA AND PEAS
The recipe for Neapolitan pasta and peas involves simple steps. Peel the onion and chop finely, sauté in a large saucepan with 3 tablespoons of oil. When it has become transparent, add the diced bacon and brown it. Add the peas and let them flavor for a few minutes. Add as much hot water as you need to cover them by about 3-4 cm. Add the mint (optional) and cook over low heat for about 15-20 minutes from boiling. Add salt, pepper and add the chosen pasta. Continue cooking for the necessary time, adding a little hotter water to dilute keep in mind that you will not have to get a brothy result but moist. Turn off the heat, let rest for a couple of minutes then divide the pasta and peas Neapolitan style into individual dishes and serve.
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