Tag: peas

Savory pie with peas and mint: an idea for spring – Italian Cuisine

A passepartout recipe, simple and perfect for this season. One recommendation: use fresh peas!

We offer you a very easy idea, but one that works for one spring savory pie, perfect as an appetizer, as a second course or even as a schiscetta to take to the office.
The main ingredients are i fresh peas which in this season are extraordinarily sweet and crunchy. We then add to the filling also of the tender zucchini is so much mint to give a little perfume.
And the pasta brisee? We make it at home and with whole wheat flour.

Whole brisée pasta

Preparing the brisée pasta is really very simple because there are no leavening times to respect and so many ingredients to mix.
For the proposed version, just knead it with your hands 200 g of whole wheat flour, 100 ml of water and 50 ml of extra virgin olive oil.
Add a pinch of salt if you want, but it is not necessary since the filling will still be very tasty.
Once ready the dough should not rest, but you can immediately spread it with a rolling pin and stuff it.
Do you want it a little spicy? Add a pinch of curry in powder.

The filling of the savory pie

For the filling of the cake we thought of the peas which are spring and therefore seasonal.
Buy them fresh, needless to say!
Take them from the pods and add them to the rest as they are, raw and crunchy.
Besides the peas there are the zucchini. You have two choices: once cut into thin rings, you can cook them or use them as raw as peas.
To cook them just brown them in a pan with the oil and chopped onion for a few minutes. However, they must maintain their consistency without breaking completely.
To keep peas and zucchini together, use a compound based on fresh cheese. The ideal is the ricotta cheese.
If you prefer something more delicate try with the robiola, but always keep a part of ricotta too.
For a more decisive taste instead mix the ricotta with the feta.
To fill the cake you will need about 500 g of ricotta, 200 g of robiola and 300 g of ricotta, or 100 g of feta and 450 g of ricotta.

How to prepare the savory pie

Once the dough is ready, roll it out not too thin and give it a round shape. Prick the bottom with a fork and in the meantime prepare the filling.
Mix the ricotta (or a mix of cheese) with one egg and a handful of grated Parmesan. Add salt, pepper and fresh mint and then the peas and courgettes (cooked or raw) keeping a little aside.
Pour the mixture on the base placed on a baking sheet or inside a cake mold covered with parchment paper and decorate the surface with the remaining peas and courgettes.
At this point you can either create a kind of decoration with the advanced pasta creating a frame, or simply bring it towards the wind of the cake.
Bake at 180 ° for about 25-30 minutes in a static oven.

Snow peas, delicious legume of spring rich in properties – Italian Cuisine

Spring time, pea time. Also of green beans, of course, which are good, especially fresh. And what about the beans? And then, there are the jackdaws. They are good, sweet and full of health. Like the previous ones, it is a legume, not a vegetable, therefore in a nutshell, a real superfood. And in fact the owned jackdaws really do have many. Let's see together what they are, and then how to choose and prepare this gift of spring.

172558 First of all: jackdaws, unlike peas, you eat everything, both the seeds and the pod. This is why they are also known as "pea mangiatutto". There are two varieties, one more rounded and similar to the pea, in fact, and a flatter one, with little developed seeds.

172552 The best friend of the jackdaws is the gut: this legume really helps bowel regularity, primarily thanks to its high fiber content. Another feature of them is to be a remineralizing food, that is able to bring important amounts of mineral salts to the body. Among the many, they are particularly rich in iron – important for anemics. And of all this means that they are very good for fight fatigue. they many vitamins and so they are a legume, therefore, theirs protein intake, when combined with a cereal, it is equal to that of meat.

It's not over: like peas, they contain plant estrogens which help women balance the cycle menstrual, especially when it is painful and problematic but also to prevent osteoporosis. And then they are very low in calories, satiating and with the characteristic of contributing to reduce sugar absorption and fat: perfect for getting in shape before the summer, then!

Select beautiful fresh jackdaws, firm but soft, intact and free of yellowish or moldy parts. The jackdaws are easy to clean and prepare: just wash them and get rid of the petiole (and if they are a little harder, the fibrous thread that flows to the sides of the pod) and then cook them, boiled or directly in the pan. If we traditionally use rather soft (careful not to prolong cooking too much, to avoid that they fall apart), a suggestion is to try them in the more crunchy version, stirring them "to the east" to a point of cooking a little earlier than when you would normally light the fire.

172555 Theirs sweet and delicate flavor makes them really versatile in the kitchen. They can be steamed and simply eaten with oil, salt and lemon or vinegar. Sautéed and seasoned, with spices and other flavorings at will, such as roasted sesame seeds rather than almond grit. They are very good stew with tomato and enrich the salads of the good season: combine them for example with a hard-boiled egg but also with a fresh or preserved fish, for example a mackerel for a more decisive taste or delicious shrimps.

Aurora Quinto
March 2019

DISCOVER THE COOKING COURSES OF SALT & PEPE

Recipe Donut of peas, crispy wafer and robiola cream – Italian Cuisine

Ingredients

750 g peas
700 g potatoes
150 g robiola
100 g fresh cream
3 egg whites
Parmigiano Reggiano Dop
flour 00
butter
flax seed
salt

Duration: 1 h 40 min

Level: Middle

Dose: 12 people

For the recipe of the pea donut, crispy wafer and robiola cream, boil the potatoes with the peel until they become tender. Cook the peas in plenty of boiling water: for 3 minutes from boiling, the fresh ones, for 7-8 minutes, the frozen ones.
Drain and whisk immediately, still hot, obtaining a velvety. Mash the potatoes, still hot and without the skin, with a potato masher. Lightly whisk 2 egg whites. Mix the pea soup with the potatoes, then add 5 g of grated Parmesan, 45 g of flour and 7 g of salt. Finally add the whipped egg whites and mix the mixture
gently from bottom to top.
Brush a donut-shaped mold (diameter 19 cm) with melted butter and fill it with the mixture. Bake at 180 ° C for about 30 minutes. Prepare the waffles: mix 50 g of soft butter with 30 g of flour, 30 g of grated Parmesan and the remaining egg white. Line a baking sheet of baking paper and lay down, with the help of a kitchen brush, strips of mixture; sprinkle them evenly with a handful of flax seeds. Bake at 180 ° C for 7-8 minutes.
Take them out of the oven and let them cool. Bring the cream to the boil and, off the heat, add the robiola. Serve the warm donut with the wafers and the robiola cream, which is also warm.