Our cooking video lessons continue. The protagonists of today are peas, delicate and sweet legumes that, in the past, even captured the attention of great scholars such as Mendel (where, however, in that case they were used for the formulation of the well-known laws of genetics). charity, we will not delve so much into the "peas" topic, we will simply limit ourselves to the "culinary" analysis. In addition to understanding how to shell and clean the peas, we will also see how to cook the classic sauce in two variations: we will prepare both the classic "white" pea sauce, and "red" ragù with tomato. Let's find out what you need.
Video of the Recipe
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Identity Card of the Recipe
- 75 KCal Calories per serving
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Ingrediants
For the red sauce
- 250 g of peas
- 50 ml of dry white wine
- 1 clove of garlic
- Optional: half a teaspoon of sweet paprika
- About 100 g of tomato sauce
- q.s. of pepper
- q.s. of salt
- 2 tablespoons of extra virgin olive oil
For the "white" sauce
- 50 ml of water
- 50 ml of dry white wine
- 1 bunch of parsley
- q.s. of pepper
- q.s. of salt
- 2 tablespoons of extra virgin olive oil
- 250 g of peas
- 1 clove of garlic
Materials Needed
- Casserole with lid
- Toothpick for garlic
- Wooden spoons
- Parsley knife
- Bowl
Preparation
The ideal period for harvesting peas is between May and June: clearly, frozen, canned or dried peas are also available on the market. It is always advisable to consume fresh vegetables, as they are tastier and more nutritious.
At the time of purchase, peas must be very fresh because they tend to quickly lose their organoleptic qualities.- CLEANING THE PEAS
Open the pods (which must be crunchy) by exerting a slight pressure along the curved part. Gently open the two halves and extract the seeds, taking care to remove the broken or damaged ones.
- PREPARATION OF THE “WHITE” PEAS SAUCE
Pour a couple of tablespoons of oil into a small saucepan and lightly brown a sprinkle of garlic, previously skewered with a toothpick. Then pour the peas, blend with a little white wine and add a little water: in this way, the legumes will cook perfectly and remain soft inside. Proceed with cooking for 15-20 minutes, taking care to stir from time to time and to always maintain a rather sweet flame. Finish with a generous handful of fresh parsley, salt and pepper.
- PREPARATION OF THE RED SAUCE
Heat a drop of oil with the tomato puree and garlic. Pour in the peas, adding the white wine and sweet paprika (optional). Proceed with a mild-moderate cooking for 15 minutes, finishing to taste with salt and pepper. If, after 15 minutes, the peas are cooked but the liquid present is excessive, it is advisable to remove the lid, increase the heat and let the sauce dry.
Alice's comment - PersonalCooker
The sauce is ready! Soft and very sweet, peas, in addition to being a delicate side dish for meat or fish dishes, can also be transformed into a star ingredient in savory pies, pasta and soups. In this regard, I suggest the recipe for the potato and pea pie! From a nutritional point of view, peas are low-calorie legumes, rich in fiber and provide a reduced amount of carbohydrates compared to other legumes. What's more, they are a mine of folic acid, vitamin C and mineral salts.Nutritional values and Health Comment on the recipe
The pea sauce is a valid accompaniment to pasta and bruschetta; it is rich in fiber, contains some proteins of medium biological value and has a fair amount of complex carbohydrates and unsaturated lipids. The average portion of Pea Sauce is about 80g (for a total of 60kcal).
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