Baby peas simmered with shallots and white wine

Baby peas simmered with shallots and white wine

Pisellini cola cegola

By
From
Hazana
Serves
4
Photographer
Mowie Kay

This classic Venetian dish is also called piselli jeuda, or Jewish peas. Sometimes it is served garnished with lightly toasted pine nuts.

Ingredients

Quantity Ingredient
3 tablespoons extra virgin olive oil
2-3 shallots, finely chopped
2 lettuce leaves, shredded
450g freshly shelled tender young peas or frozen petit pois
125ml dry white wine
salt
freshly ground black pepper
2 tablespoons finely chopped flat-leaf parsley

Method

  1. Heat the olive oil in a saucepan and add the shallots and lettuce. Cook over a moderate heat until the onion has softened and the lettuce has wilted. Add the peas and wine and bring to the boil. Cover and simmer for 20–25 minutes or until the peas are tender and the wine has almost evaporated. Season with salt and pepper and serve hot, garnished with parsley.
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