Name: Zimino di Carciofi e Piselli (Casserole of Artichokes and Peas)
Yield: Makes 6 servings
Cuisine: Italian
Ingredients: 2 fresh basil leaves, torn into bits; ⅔ pound/300 g fresh peas; ¾ cup/6 ounces/1 glass/175 ml dry white wine, preferably Ligurian; 6 small artichokes, outer leaves removed, then cut into quarters or sixths; 2 ounces/60 g pancetta (unsmoked bacon), cut into small cubes; 2 small onions, thinly sliced; 4 tablespoons/60 g Ligurian extravirgin olive oil

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

Recipes from Paradise

By Fred Plotkin

Published 1997

About

In Liguria, the term zimino means a combination of ingredients (usually vegetables) that are cooked in a pan. A zimino typically serves as a side dish, but may also be a sauce or condiment for boiled or roast meats.

Ingredients

4 tablespoons/60 g Ligurian extravirgin olive oil
2 ounces/60

Method

Gently heat the olive oil in a frying pan, then add the pancetta and onions. Sauté until the onions are soft and the pancetta does not brown. Add the artichokes and continue to cook gently. After a couple of minutes, add a little wine and then add the peas. Continue to stir gently as the zimino cooks, adding the rest of the wine a little at a time. If necessary, add a littl