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Stewed peas

Stewed peas

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Recipe Stewed peas of of 15-01-2017 [Updated on 19-01-2017]

Stewed peas are a tasty side dish, yet very simple to make, which goes very well with meat dishes. I usually prepare peas with bacon or ham, but to make something less heavy, this time I opted for a vegetarian side dish, a choice that fortunately was also appreciated in the family by husband and daughter;)
Sometimes I seem to discover hot water, but I seriously, i stewed peas so I had never tasted them, if you need it then this is the recipe as I tried it.


How to make stewed peas

In a pan, fry the chopped carrot, celery and onion in a little oil.
As soon as they are wilted, add the peas.

Cook for a couple of minutes, then add the tomato puree and mix.

Then cover with hot broth.
Cook the peas, turn them gently from time to time.

Cook for about 20 minutes, allowing the broth to dry.

Your stewed peas are ready to be brought to the table.

Stewed anchovies with peas

If you like blue fish, which we remember being not only very cheap but also healthy, tasty and tasty, the stewed anchovies with peas they are really a very good dish. The recipe that we propose is really simple and will allow you to have a great consensus at the table even by those who do not prefer seafood dishes, as the sauce that is formed with the tomato and peas greatly softens the flavor of the anchovy. try this tasty recipe, and let us know if you like it. If you love this sea product in a particular way, we also leave you another idea: try these with wine too, they are excellent!

Stewed peas: with spicy salami and egg!

Stewed peas with spicy salami and egg are a quick and easy recipe to make, perfect for a delicious and savory lunch.
Crunchy peas flavored with the spicy touch of salami and made even tastier by the addition of the egg.
Below you can find all the info to make stewed peas.


- Spicy salami
- 1 onion
- 1 kg of peas
- 1/2 glass of water
- Salt and pepper
- 1 egg


Fry the diced spicy salami.
Add a chopped onion and leave to cook.
Add 1kg of peas and 1/2 glass of water.
Mix and season with salt and pepper.
During cooking, pour part of the sauce into a glass.
Add a beaten egg to the peas and finally add the sauce previously set aside.
Finish cooking.

By Nonna Rosa

Today's recipe is a typical second course of Calabrian cuisine: the stewed kid with peas.

Ingredients for 4 people:
1 kg of kid meat
500 g of peas
1/2 fresh fennel
1 clove of garlic
2 strips of bacon
parsley, oregano, salt, pepper, extra virgin olive oil to taste

Preparation for peas: in a saucepan pour the oil, the onion, the fennel and the bacon finely chopped, soften everything, add all the peas, add salt and cook for about 15 minutes with a little hot liquid.
Meanwhile, in a large pan, brown the garlic with the oil, then remove it, add the chopped and washed kid, add the chopped parsley, oregano, salt, pepper and cook, but halfway through cooking add all the peas with the soup, finish cooking for another 15 minutes.

Stewed Peas: FraGolosi's Recipe

Ingredients, Step-by-Step Preparation and Advice

The recipe is included in these collections:

a pack of frozen peas, a little tomato sauce, 1 spring onion, extra virgin olive oil, salt and pepper.

Pour i peas frozen in two fingers of boiling salted water.
Boil them for a few minutes and drain.
Apart from, fryand in 2 tablespoons of oil a little onion.
When it turns golden, add the peas, salt, pepper and a little tomato sauce.
To do flavor for a few minutes.
Then add a little water and cook the peas, covering them with a lid, for about 20 minutes.
Serve the stewed peas while still hot.

If desired, you can add 80 g of cooked ham, cut into strips, to the peas, which should be browned together with the onion.

Ingredients for 4 people

500 g of shelled peas
250 ml of vegetable broth
1 onion
1 tablespoon of extra virgin olive oil
q.s. salt and pepper

Email the ingredients


Today we prepare together a second course that is easy and quick to make: a stew, in this case of pork, stewed with peas. A dish that tastes like home and family.

We will create a single dish with a side dish that we can enrich with baked potatoes or a simple salad.

The dish is prepared, really, in a short time and requires simple ingredients: meat (which can be pork or beef), the classic celery, carrot and onion and peas (or potatoes).

The stew is made soft by slow and long cooking, I will use a terracotta pan, but even in the classic steel pot the result is guaranteed.

only precaution:do not use a pot or a pan that is too large, it would be dispersive and would not allow the meat to cook at its best with a waste of ingredients and time.


INGREDIANTS for 4 people

• 500/600 gr of stew

• extra virgin olive oil


1. We prepare the stew. Start by lightly flour the meat and prepare the other ingredients we will need, then: peel the carrots and onion and wash the celery.

Meat sealing

2. Put the oil, the bay leaves and the lightly floured meat in a pan

《little trick: do you want to & # 8220save & # 8221 some calories? Add the oil to the pot when it is already slightly hot, the heat will tend to expand on the base giving you the real perception of how much oil you are using》

■ . ?? my . YouTube not to miss the next video recipes

3. Brown the meat over high heat for 5 minutes sealing it on all sides and adding salt and pepper.

4- when the meat is well sealed, add the white wine and let it evaporate.

Stew stewed with white wine

5. Now add the celery, carrots and onions and put the lid on.

Added celery, carrot and onion

6. When the stew has absorbed all the liquids, add a couple of ladles of boiling water (I always recommend boiling water otherwise let's stop cooking the meat)

7. close with the lid and let it cook, checking from time to time if more meat is needed.

8. After about a couple of hours and check if the meat is soft (cooking times will depend on the size of the stew and the type of meat)

9. when, skewered with a fork, the meat is soft, add the already cooked and hot peas.


Stewed meat stew

10. Cook for 10 minutes and turn off the heat, taste salt if it is good and adjust if necessary.

11. Let the stew rest about ten minutes before serving, you will have obtained a very soft and tasty stew.

Grandma's Recipes

This is one of the recipes that reminds me of my grandfather: he was crazy for stewed cuttlefish and I continue to offer them to my family, always with great success.

The secret of this dish is cooking: stewed cuttlefish should be cooked over very low heat, they should be simmered for a long time, a few hours and possible.

The result is an amazing dish: the cuttlefish will become as tender as butter, as they say in my part of the world and it is absolutely necessary to provide a nice loaf of bread to & # 8220tocciare & # 8221 in the sauce to make the shoe.

I often cook this dish during the year, especially when Omar brings home the fresh cuttlefish just caught by him, and it is one of the picts I put on the table every year for Christmas Eve.

Ingredients for 4 people)

400 gr of fresh (or frozen) peas

400 gr of tomato sauce

Clean and cuttlefish, removing beak, eyes, bone, ink bag (which can be kept aside to make cuttlefish ink pasta) and meal: rinse quickly under running water.

Put four tablespoons of oil in an earthenware pan and lightly brown the cuttlefish: as soon as they have turned white, add the peas, the tomato sauce, a pinch of coarse salt and two glasses of water.

Lower the heat to low and cook for about two hours, adding a little water only if they dry out too much.

At the end of cooking it must be a thick and full-bodied sauce, the peas must be soft and the cuttlefish very tender.

Season with salt and pepper, turn off and allow to cool.

Serve directly in the earthenware pan, accompanying with a nice loaf of ciabatta or Tuscan bread.

Ingredients for 4 people

1 kg of squid
1/2 clove of garlic
600 g of tomato sauce
q.s. of extra virgin olive oil
q.s. salt and pepper
q.s. parsley

Email the ingredients

Let's see how to prepare one of the easter recipes par excellence: l & # 8217lamb with peas. First we chop the shallot and brown it in a pan with a drizzle of olive oil, then add the lamb leg cut into pieces and let it brown over low heat. After a few minutes of cooking, add the white wine and let it cook for about 20 minutes with the lid on. After this time, add the peas and cook for a further 40 minutes. Occasionally wet the lamb with vegetable broth. After cooking, we serve and finish with a round of raw extra virgin olive oil.

A dish as popular as thelamb with peas it could not fail to be found in many regional variants. The most famous examples are thelamb with Sardinian peas and thelamb with peas Neapolitan style. Below we read the recipes highlighting the differences compared to the original.

Lamb with Sardinian peas

L'stewed lamb with Sardinian peas it differs from the traditional recipe for the addition of a simple but characterizing ingredient: fresh tomato. But not only that, even the choice of the wine with which it is blended is not accidental, in fact in Sardinia, Vermentino is used to blend the lamb, among the few white wines that age well that stands out for its bitter taste and dry structure.

Lamb with peas: Neapolitan recipe

There isn't really much difference between the recipe we have already proposed and that of the Neapolitan tradition. However, it stands out in the choice of the cut of the meat, which prefers the loin to the thigh and for the particularity of finishing the dish with Parmesan cheese. It is also common to add potatoes in addition to peas. Finally, we can say that traditionally thestewed lamb with peas according to the Neapolitan tradition it is cooked in the oven.


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