Joyce Goldstein

Piselli in Tegame

Braised Peas

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen
Cucina Ebraica

By Joyce Goldstein

Published 1998

  • About

Also called pisellini alle cegole, or “peas with onions,” in Venetian dialect, this simple braise of sweet spring peas uses wine instead of water. Some versions add the kosher chopped goose prosciutto while sautéing the onion.

Ingredients

  • 2 pounds English peas, shelled (about 2 cups)
  • 2 small onions, finely chopped

Method

Combine the peas, onions, and olive oil in a small saucepan. Place over low heat and cook slowly for 10 minutes. Add the pine nuts and wine or water and cook until very tender, 10 to 15 minutes. Sprinkle with a little parsley just before serving.