Peas in the pan

Peas in the pan

Piselli in padella

By
From
Sharing Puglia
Serves
6
Photographer
Alicia Taylor

This is a hearty peasant dish, which is great on its own, or even as a pasta sauce with cavatelli. When peas are in season they are so sweet and crunchy and very moreish. Sautéed in the pan with the inclusion of minced meat, these peas make a great comfort dish. Serve it directly from the pan as part of an informal meal with friends.

Ingredients

Quantity Ingredient
500g fresh peas
1 onion, chopped
1 garlic clove, crushed
1/2 red chilli, finely chopped
100ml olive oil
500g minced meat such as pork, chicken or veal
15g butter
100ml vegetable stock
handful mint leaves, to garnish

Method

  1. Cook the peas until tender in boiling salted water, then drain.
  2. In a frying pan over medium heat, sauté the onion, garlic and chilli in the olive oil until softened, about 5 minutes. Add the meat and continue to cook until the meat is cooked through, approximately 10 minutes. Set aside.
  3. Add the peas to the meat mixture, stirring well. Stir the butter through and season to taste with salt and freshly ground black pepper. Add the stock and briefly cook the mixture for 5 –7 minutes, mashing the peas roughly with a potato masher (leave some of the peas intact).
  4. Transfer to a serving dish, garnish with mint leaves and serve.
Tags:
italy
italian
puglia
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