Piselli: Rights of Summer
Few vegetables are nicer than freshly shelled peas, and most Italians (especially my wife) are quite willing to take the time to shell them personally, thus guaranteeing themselves the freshest possible peas to enjoy. Of course, for them to be as fresh as possible one does have to select them properly in the market; the pods should be lustrous green and quite firm, with no hints of discoloration or drying, which could easily be apparent on the peas within the pod as well.
When you purchase peas in the pod, keep in mind that the pods weigh as much as the peas, so you will have to buy twice as much (by weight) as the recipe calls for. Shelled peas will keep for a day or two in the crisper section of the refrigerator. Fresh peas are available in the spring and summer months; during the rest of the year one can instead find canned or frozen peas. The canning process gives the former a distinctive slightly sweetish taste that some people like better than others; you will likely find that canned peas will work as lesser ingredients in recipes, but may not want to use them when they are a primary ingredient. Frozen peas, on the other hand, closely resemble fresh peas in terms of flavor and texture, and are therefore an acceptable substitute.
From a nutritional standpoint, fresh peas are an excellent source of fiber and also a good source of protein (7 grams per 100 grams of peas), vitamins A, B, and C, calcium, phosphorous, and iron. They are also fairly caloric; 100 grams of peas contain 93 calories (by comparison, 100 grams of bell peppers are 17 calories).
The most classic Italian way of preparing peas is with pancetta or prosciutto and parsley, a recipe that dates back to the writings of Maestro Martino in the 1450s. A modern version:
- 2 1/4 pounds (1 k) freshly shelled peas
- A small onion, sliced
- 2 fairly thick slices of lean prosciutto (or pancetta), minced
- Pepper
- 2 tablespoons olive oil
- 2 tablespoons minced parsley
- Boiling water
Once you have shelled your peas, sauté the onion in the oil in a fairly large pot until it begins to turn golden (if you're using pancetta, sauté it with the onions), then add the peas and sufficient hot water to keep them from sticking and burning (you may want to add more, but go easy; if you are using pancetta add it now). Simmer the peas until they reach the stage of doneness you like, add the shredded prosciutto (if you are using it) and the parsley, and serve after a couple of minutes.
THIS ISN'T WHAT YOU HAD IN MIND? HERE ARE SOME OTHER OPTIONS:
Arancini di Riso
Few dishes can
better reveal Sicily's past than these tasty rice fritters, which are excellent
as snacks, antipasti, or a simple meal. The classic filling also contains peas.
Sformato di Piselli e Asparagi
This
asparagus and pea flan will be nice either as an antipasto or a main course,
depending upon how big the portions are.
Pea Soup: Minestra di Piselli
A
simple, surprisingly delicate pea soup that even pea-haters will enjoy.
Difficulty: Easy
Minestrone alla Milanese
A
refreshing spring minestrone with peas and other garden delights.
Zuppa Abruzzese di Fave con Piselli e
Carciofi
The Abruzzo region is known for hearty fare made of
frugal ingredients, for example this legume and artichoke soup.
Minestra di Orzo e Piselli
This
barley and pea soup will be perfect in late spring, when fresh peas hit the
markets.
Conchiglioni Ripieni ai
Piselli
Conchiglioni are shaped like shells and perfect
stuffed, in this case with peas and ricotta.
Eliche o Fusilli Primavera
A rich
spring recipe with artichokes, peas, and asparagus.
Mezze Penne al Limone e Piselli
Short
penne with a tasty, lemony pea sauce: A perfect summer dish.
Penne alla Fiesolana
A cream sauce
for penne, with prosciutto and peas. Quick, and works with tortellini too,
though that's more of a winter thing.
Spaghetti coi Piselli
A fine, quick
summery pasta sauce that deftly plays the sweetness of the peas off the savory
richness of pancetta
Tagliatelle with Peas, or Tajadele Coi Bisi
The Veneto is known for risi e bisi, rice and peas, and
tagliatelle with peas are just as good.
Risi e Bisi
Rice and Peas, the
classic feast day dish of the Venetian Doges.
Riso con Brodo di Piselli
Rice with Pea Broth:
A Jewish version of Risi e Bisi that's entirely vegetarian.
Tonno coi Piselli
Tuna with peas: a
quick, easy summer recipe.
Seppie Coi Piselli
Cuttlefish and
peas work very well, and are one of the most classic Italian fish dishes.
Polpette Guarnite
Meatballs made
from boiled beef and potatoes, served in a delicate sauce made with fresh peas.
Yet another reason to make broth at home!
Capretto Cacio e Uova
Stewed leg of
kid (or lamb), with peas, onions and cheese -- another classic Neapolitan
Easter dish.
A presto,
Kyle
Phillips
Got more sites / recipes to suggest? Let me know.
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