Tag: peas

Scampi recipe with potatoes and snow peas – Italian Cuisine

Ingredients

350 g new red potatoes
250 g snow peas
20 pcs whole prawns

Duration: 30 min

Level: Easy

Dose: 4 people

For the scampi recipe with potatoes and snow peas, cut the potatoes into small slices, without peeling them,
and roast them in a pan with a little oil and a pinch of salt for about ten minutes. Boil the snow peas in salted boiling water for 3-4 minutes, then drain and season with a drizzle of oil, a pinch of salt and a few drops of lemon. Shell 8-10 prawns, then cut the others in half lengthwise: keep them tight with one hand and cut them on the back, from the tail to the head. Brown them all in a pan with a drizzle of oil and a pinch of salt for 2-3 minutes, turning them on both sides. Spread the scampi in dishes with roasted potatoes and jackdaws; complete with aromatic herbs to taste (we used dill), a pinch of pepper, grated lemon rind and some half washer.

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Recipe Yogurt cake, broad beans and peas – Italian Cuisine

Ingredients

400 g shelled peas
370 g Greek yogurt
300 g flour
150 g fresh shelled broad beans
110 g butter
80 g porro cleansed
30 g natural yogurt
25 g flax seeds
turmeric powder
extra virgin olive oil
seed oil
salt
pepper

Duration: 2 h 15 min

Level: Middle

Dose: 8 people

For the yoghurt cake recipe, fava beans and peas, mix 250 g of flour with flaxseed, chopped butter, 1 teaspoon of turmeric and 60 g of water. Gather the dough into a ball, wrap it in plastic wrap and let it rest in the fridge for about 1 hour. Roll out the dough into a sheet 2-3 mm thick. Coat a cake pan with the pastry (diam 22 cm) and trim the overflowing paste. Prick the bottom, cover it with a sheet of baking paper and place a few handfuls of dried beans on top or the special ceramic spheres for cooking in white. Bake at 180 ° C for 23-25 minutes, remove the beans or the spheres and the paper and continue cooking for another 5-6 minutes.
FOR THE FILLING: Blanch the beans in salted water for about 4 minutes; drain, cool, peel and season with olive oil and salt. Boil the peas in plenty of boiling salted water for 5-6 minutes; drain and cool them; keep 100 g aside and blend the others. Slice the leek into thin slices, flour them and fry them in plenty of seed oil for a couple of minutes, then drain them on kitchen paper. Mix the pea smoothie with the natural yoghurt and season with salt to obtain a creamy sauce. Mix the Greek yoghurt with half the beans and half the peas kept aside and season with olive oil, salt and pepper. Spread a layer of pea sauce on the bottom of the cake and cover with Greek yogurt and other pea sauce. Complete with the beans, the remaining peas, the fried leek slices and, to taste, fresh mint leaves.

Pea Plumcake – Plumcake recipe with peas – Italian Cuisine

Blanch the peas for 10 minutes from boiling, then drain and let them season in a pan with butter, salt and pepper.
Let them cool.

Put eggs, milk, oil, flour, salt and baking powder in a bowl and knead.
Also add diced cheese, cold peas and pecorino cheese and mix together.

Pour the mixture into the mold covered with parchment paper and cook for about 40 minutes in a convection oven preheated to 180 ° C.

Laciate lightly warm the plum cake with the peas, then unmold it and serve.