Thinking to myself: "A ton of peas! But who said to buy them then I don't know but look what I have to do! Here I will need at least an hour to shell all these peas! If I continue like this I will become a pea too!.
[After turning into a giant pea] And this is the risk you run by shelling all these legumes: I've become a pea too! I admit that the pea dress fits me perfectly!
Okay, since we're at it, I take this opportunity to prepare a potato and pea pie: and you want to keep me company? But I think that cooking with the pod on is a bit complex. I'll have to try to transform myself again. Let's find out the ingredients together!
Video of the Recipe
Problems with playing the video? Reload the video from youtube.
Identity Card of the Recipe
- 119 KCal Calories per serving
-
Ingrediants
- 800 g of potatoes
- 250 g of pea sauce
- 120 g (2 medium) of eggs
- 150 g of Fontina cheese
- 100 ml of milk
- q.s. of salt
- q.s. of pepper
- 50 g of grated Parmesan cheese
- 20 g of butter
Materials Needed
- Potato masher
- Large bowl
- Peel vegetables
- Grater
- Wooden spoon
- Casserole with lid for cooking peas
- Plum-cake mold to bake the tartlet (dimensions: 30 cm X 10 cm)
- Baking paper
Preparation
- Peel the potatoes and boil them in plenty of lightly salted water: this will take 20-30 minutes, depending on the size of the potatoes.
- When ready, drain the potatoes from the water and mash them with a potato masher directly in a bowl. Then add the milk, butter and grated Parmesan cheese. Add the peas previously cooked in a pan for 15 minutes with a drizzle of oil. , salt, pepper, garlic, parsley and a little white wine.
- Shell the eggs and beat them lightly with a fork: add the beaten eggs to the mixture, which in the meantime has cooled down a bit.
- Cut the cheese into small pieces and add it to the mixture.
The advice OK
To make the pie even tastier, you can use a smoked cheese such as scamorza.- Mix all the ingredients well until you get a homogeneous cream.
- Line a plum-cake mold (30X10 cm in size) with moistened and well squeezed baking paper, then pour all the mixture.
- Bake the cake at 180 ° C for about 40 minutes, until the surface is colorful and inviting.
The right idea
To make the pie even more crunchy, you can grate some parmesan cheese on its surface a few minutes before the end of cooking.- Allow to cool and serve the patty cut into slices.
Alice's comment - PersonalCooker
This is the freshly baked pie and, as if by magic, I have transformed myself into a giant pea again! I hope I made you smile a little and, wishing you liked my recipe too, I am always waiting for you on My-personaltrainerTv.Nutritional values and Health Comment on the recipe
The pie with potatoes and peas is a product that can be contextualized among first courses or single dishes; being gluten-free, the pie with potatoes and peas is suitable for the celiac's diet. It provides a not too high amount of energy and derives mainly from saturated fats and complex carbohydrates; the proteins have a medium and high biological value. The average portion of pie with potatoes and peas is about 200-300g (240-360kcal).
