Tag: peas

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Tagliatelle with ham and peas, the recipe

tagliatelle prosciutto e piselli

Tagliatelle with raw ham and peas, a simple and tasty dish, especially during the fresh pea season.

Recipe for 4 people.

In a base of extra virgin olive oil, fry half an onion cut into coarse strips, I added one hundred and twenty grams of ham cut into strips and I blended with a little white wine.
Separately I boiled for a few minutes about 800 grams of fresh peas (the cooking time varies depending on their size) and I added them to the onion and raw ham base.
Once the sauce was mixed I let it cool and then I added about 80 grams of fresh cream, mixing everything together.
At this point I put the tagliatelle cooked al dente in the pan, I added a little cooking water and I sautéed them.
To complete the dish I sprinkled with grated parmesan cheese.

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Here is a photo of the finished dish:

tagliatelle prosciutto e piselli

Photo taken with Canon 600D and lens Tamron 16-300.

Tagliatelle with ham and peas, the recipe – Tagliatelles au jambon et petits pois, la recette – Tagliatelle con jamón y guisantes, la receta – Tagliatelle com presunto e ervilhas, a receita – Tagliatelle mit Schinken und Erbsen, das Rezept – Công thức Tagliatelle với giăm bông và đậu Hà Lan
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Cuttlefish with peas my way, the recipe

Seppie con piselli

Cuttlefish with peas my way, the recipe.
Since fresh local peas are now available at an affordable price, this morning I wanted to prepare a typical Ligurian dish of this season: stewed anchovies with peas. Unfortunately I didn't find any anchovies to my liking but, on the other hand, I saw some small and very fresh cuttlefish on the fishmonger's counter and I thought of preparing them stewed instead of anchovies. I honestly don't know if this recipe has anything to do with Ligurian cuisine or with southern cuisine which I love just as much but I'll describe how I prepared it.
After cleaning the cuttlefish and keeping a bag of ink, I sautéed onion to which I added a whole clove of garlic and a piece of my hot chili pepper. I then added the cuttlefish cut into strips and sautéed them over a high heat. I moistened with a little white wine and, once it had evaporated, I added the pureed tomato and the bag with the ink. I then added the peas that I had previously cooked for a few minutes in boiling water and left them to cook, adding, when necessary, a little of the pea water.

Ingredients for four people

  • A kilo of fresh cuttlefish with a bag of their ink
  • 750 grams of ripe tomatoes, which I cooked in a pan without water to let the water come out which I then strained or two cans of tomato puree
  • Three hundred grams of fresh shelled peas
  • A small glass of extra virgin olive oil
  • A large onion, a clove of garlic and chilli pepper to taste
  • A little white wine

    • I'll be waiting for you soon for the anchovies, this time prepared with peas like my grandmother used to make them...

    Seppie con piselli

    Cuttlefish with peas my way, the recipe – Seiche aux petits pois à ma façon, la recette – Sepia con guisantes a mi manera, la receta – Choco com ervilhas do meu jeito, a receita – Tintenfisch mit Erbsen auf meine Art, das Rezept – Mực nang với đậu Hà Lan theo cách của tôi, công thức – 乌贼配豌豆我的方式，食谱 – エンドウ豆とカトルフィッシュ、レシピ
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    Carote e piselli

    Carote e piselli

    Carote e piselli.
    Non c’è niente di malizioso.
    E’ solo la foto di un contorno, una delle mie solite immagini di cibo che non interessano a nessuno.
    Poi perchè devo dare tante spiegazioni… se mi piace fare queste foto.

    Carote e piselli