Name: Piselli in Tegame (Braised Peas)
Yield: Serves 4
Cuisine: Italian
Ingredients: 2 pounds English peas, shelled (about 2 cups); Chopped fresh flat-leaf parsley, for garnish; ¼ cup dry white wine or water; ¼ cup pine nuts, chopped; 6 tablespoons olive oil; 2 small onions, finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

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

Europe
Italy
Side dish
Gluten-free
Mediterranean
Spring
Vegan

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.

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