Piselli alla Romana
(Side dish of peas alla romana)
The side dish of peas alla Romana, a recipe of the Lazio peasant tradition simple and genuine, which goes well with meat dishes. To make it you need a few ingredients that are easily found in the kitchen, such as fresh peas when it is obviously in season but frozen ones are fine, a little cooked prosciutto, oil and onion. And if they are leftover, they can also be used to season pasta or in a soup or even to stuff an omelet... This recipe with peas is so tasty and versatile that they are a real must in the kitchen!
Ingredients
450 g peas 1/2 onion3 tablespoons Extra virgin olive oil100 g Cooked prosciutto250 ml broth1/2 glass White wineSaltPepper
Preparation
In a pan brown the thinly sliced onion in oil, then add the peas and let it flavor. Season with salt and pepper and blend with white wine, then cover the peas with the broth that you previously heated. Cook over moderate heat for about 20 minutes. At this point add the cooked prosciutto cut into strips and continue cooking for another 10 minutes. After this period of time you can serve your pea dish alla Romana ready to be enjoyed.
Enjoy your meal!
NoteThis recipe was made on the occasion of Napoli-Lazio Serie A game.
The side dish of peas alla Romana, a recipe of the Lazio peasant tradition simple and genuine, which goes well with meat dishes. To make it you need a few ingredients that are easily found in the kitchen, such as fresh peas when it is obviously in season but frozen ones are fine, a little cooked prosciutto, oil and onion. And if they are leftover, they can also be used to season pasta or in a soup or even to stuff an omelet... This recipe with peas is so tasty and versatile that they are a real must in the kitchen!
Ingredients
450 g peas
1/2 onion
3 tablespoons Extra virgin olive oil
100 g Cooked prosciutto
250 ml broth
1/2 glass White wine
Salt
Pepper
Preparation
In a pan brown the thinly sliced onion in oil, then add the peas and let it flavor. Season with salt and pepper and blend with white wine, then cover the peas with the broth that you previously heated. Cook over moderate heat for about 20 minutes. At this point add the cooked prosciutto cut into strips and continue cooking for another 10 minutes. After this period of time you can serve your pea dish alla Romana ready to be enjoyed.
Enjoy your meal!
Note
This recipe was made on the occasion of Napoli-Lazio Serie A game.
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