3 RECIPES WITH PEAS AGIZZA CIRO

Cuttlefish with peas

INGREDIENTS FOR 4 PEOPLE

500 g of shelled peas
1 kg of clean cuttlefish
350 g of peeled tomatoes
1 onion

4 tablespoons of olive oil
2 tablespoons chopped parsley
1/2 l of vegetable stock
salt and pepper

PREPARATION

To prepare the cuttlefish with peas started with the cleaning of the cuttlefish: peel, remove the internal bone, the cartilaginous beak placed between the tentacles and the bladder with ink then rinse them well under running water. Cut the largest cuttlefish into strips or rings and leave the smaller cuttlefish whole. Place the oil, finely chopped onion and chopped parsley in a pan; when the onion is golden, add the cuttlefish, salt and pepper; let them then flavor and blend with white wine. When the wine has evaporated add the fresh peas and peeled tomatoes. Cook for another half an hour on low heat, adding, as needed, the vegetable broth, until the cuttlefish are tender. Before turning off the fire.
Source ricette.giallozafferano.it

 

Cake with peas and gorgonzola

INGREDIENTS FOR 4 PEOPLE

300 g of peas
250 g of pasta brisee
2 spring onions
250 g of gorgonzola

2 eggs
1,5 dl of cooking cream
olive oil
salt and pepper

PREPARATION

Arrange 250 g of ready-to-eat brisee pasta spread in a 28 cm diameter mold lined with wet and squeezed baking paper. Prick the bottom, cover with wet and squeezed baking paper and fill with dried vegetables. Cook the dough in the oven at 180° C for 20 minutes, let cool and remove paper and vegetables. Brown the sliced onions with a little oil, add the peas, salt and pepper and cook for 5 minutes with the lid. Pour half of the peas into the shell of pasta, cover with 250 g of gorgonzola into small pieces and finish with the remaining peas. Pour over the fresh cream mixed with the eggs, salt and pepper. Bake at 180° C for 45 minutes.
Source: ricette.donnamoderna.com

 

 

Meatballs of peas and mint

INGREDIENTS FOR 4 PEOPLE

400 g of boiled peas
100 g of millet
1 shallot
6 leaves of fresh mint

50 g of soft tofu
breadcrumbs to taste
salt and pepper to taste

PREPARATION

Boil the peas and blend them in a cooking robot along with the shallot and mint. Separately, cook the millet in 300 g of water in a saucepan. Mix by mixing the pea cream with the soft tofu and the millet you just cooked, adding enough breadcrumbs to get a mixture that can be worked with your hands. Season with salt and pepper and, using a spoon, make some meatballs. Go over each meatball in breadcrumbs. This will give the meatballs a nice color and that crunchiness that does not hurt. Bake the pea and mint meatballs on a baking tray covered with parchment paper or on a baking tray at 180 ° C for a few minutes until they are golden on the surface.
Source: vegolosi.it