Piselli Alla Napoletana
No ratings yet
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
- 4 tb Chopped onion
- 1 1/2 ts Tomato paste
- 2 1/2 tb Olive oil
- 1/4 ts Salt
- 2 lb Fresh peas; shelled
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- IN A HEAVY POT, heat olive oil over medium heat and saute onion 2-3 minutes, until soft. Add peas and cook, stirring, 2 minutes. Dissolve the tomato paste in 2/3 cup hot water and add it to the peas. Stir in salt. Cover pot, reduce heat to very low and cook 25-30 minutes, until the peas are perfectly tender. If any liquid is left by the time peas are cooked, raise heat to high and boil rapidly, uncovered, until it evaporates. Serve at once.
- TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK
Plating
Cookware for this recipe
-
Frying pan
-
Saucepan
-
Chef's knife
-
Cutting board
-
Wooden spoon