I have a confession to do … I have a relationship of hatred-love with peas. I grew up to be served canned peas … Yes, I mean those terrible green things green color of the army that melt in the mouth. This experience of early childhood pea has created an aversion to peas that I was unable to conquer until adulthood when I finally tasted the “real” peas. Do you know the spring peas just collected until they are still tender crunchy? Who knew that peas could even have a good flavor!
I admit it, if I’m out in a restaurant and I see “peas” everywhere in the list of ingredients you can be sure that I will not order that dish in case those peas are too cooked. The only peas that I now eat and enjoy a lot, I could add, are the fresh ones that I prepare in my kitchen as in this recipe.
Usually we are in the shadow every spring where I tend to make some madman by buying fresh peas, artichokes, asparagus and beans beans. Since we are not able to fly to Italy last year, when I found a huge suits of spring peas in a local grocery store, I just had to buy them.
Fresh and shelled peas are delicious preparations in this way, and in no way resemble the terrible ones! Now I have to add that my mother -in -law has cooked the frozen peas in a similar way that they were really tasty, so if you can’t find fresh peas, try to use a frozen pea of good quality instead, but please avoid the terrible canned ones!
I also prepare my fava beans (wide beans for those in England) in the same way and are equally delicious. I cook my peas in this recipe until they are tender crunchy, but if you prefer your softest, cook them simply a little longer. All the remaining peas are wonderful in an omelette the next morning!
Enjoy your meal!
Deborah Mele
Ingredients
-
1 tablespoon of olive oil
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1/4 pound diced bacon (I prefer without figurative in this recipe)
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1 small onion, peeled and finely chopped
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1 cup of dry white wine
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1 1/2 pound (or about 5 cups) fresh peas (about 4 bombed cups)
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1 Gangles, chopped garlic
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Salt and Pepe
Instructions
- In an medium pan, heat the olive oil and cook the bacon and onion over medium heat until the bacon is slightly golden and the onions soft, about 10 minutes.
- Add the garlic and cook another minute or two until it is fragrant.
- Add the wine, peas and pepper.
- Cook over low heat for about 5 minutes, then discover and cook another 4-5 minutes or until all the liquid is absorbed and peas are crispy tender.
- Season with salt to taste and serve.
Nutrition information:
Product: 4
Portion size: 2 cups
Amount for portion:
Calories: 266Total fat: 19gSaturated fat: 6gTrans fat: 0gFatty fat: 11gCholesterol: 20 mgSodium: 88mgCarbohydrates: 10gFiber: 2gSugar: 4gProtein: 5g
