PISELLI RECIPES
PASTA E PISELLI, PASTA WITH PEAS – NONNAS WAY
A hot bowl of Italian comfort food featuring tubetti pasta and peas!
Provided by Nonna's Way
Total Time 1 hours 10 minutes
Prep Time 10 minutes
Cook Time 1 hours
Yield 6
Number Of Ingredients 9
Steps:
- Heat the oil over high heat and add the onion.
- Cook for 2 minutes then lower to medium-high heat and continue to cook, stirring occasionally, until the onions are translucent and soft, about 10 minutes.
- Add the tomatoes and 1 tsp salt.
- Simmer for 10 minutes until the tomatoes are completely broken down.
- Add the peas, stir together and cook for another 10 minutes.
- Add the boiling water and lower the heat.
- Cook at a simmering boil for 1 hour.
- Cook your desired amount of pasta until al-dente. Remember, there should be more peas than pasta! A third of a cup of raw tubetti per serving is our recommended amount.
- Add the other tsp of salt to the peas, stir, and then shut off.
- Drain the pasta leaving a touch of the pasta water in.
- Add the pasta to the peas if using it all at once. Otherwise, add the appropriate amount of peas to the pasta and conserve the remainders in the fridge or freezer.
- Eat immediately.
PIZZELLES III RECIPE | ALLRECIPES
This recipe calls for a batter-like dough and is baked on a pizzelle iron. Powdered sugar adds an elegant touch. In the Italian version, vanilla is replaced by anise. Chocolate may also be used.
Provided by Marianne Jungels
Categories World Cuisine European Italian
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 2 dozen
Number Of Ingredients 6
Steps:
- In a large bowl, beat eggs and sugar until thick. Stir in the melted butter and vanilla. Sift together the flour and baking powder, and blend into the batter until smooth.
- Heat the pizzelle iron, and brush with oil. Drop about one tablespoon of batter onto each circle on the iron. You may need to experiment with the amount of batter and baking time depending on the iron. Bake for 20 to 45 seconds, or until steam is no longer coming out of the iron. Carefully remove cookies from the iron. Cool completely before storing in an airtight container.
- For chocolate pizzelles, add 1/4 cup cocoa sifted together with flour and baking powder, 1/4 cup more sugar and 1/4 teaspoon more baking powder. I find that for the chocolate mixture, the iron must be well oiled to start and then brush on more as needed.
Nutrition Facts : Calories 102 calories, CarbohydrateContent 13.4 g, CholesterolContent 33.4 mg, FatContent 4.5 g, FiberContent 0.2 g, ProteinContent 1.8 g, SaturatedFatContent 2.6 g, SodiumContent 76.9 mg, SugarContent 6.4 g
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Heat the olive oil, and fry the onion until soft but not browned. Add the prosciutto and peas and toss well.
Pour the hot chicken stock over and cook for 10 minutes, or until the peas are tender.
Cook the pasta in plenty of simmering, salted water until just tender. Drain and add the pasta to the broth.
Add basil, salt and pepper to taste, and cook for 5 minutes or so, stirring occasionally, until the pasta is soft.
Serve with a fork and spoon, adding a little butter to each dish for a touch of richness. It should be almost, but not quite, soupy.
Serve with the parmigiano for grating.
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People have liked the idea of peas and ham or bacon for hundreds of years. Of course they have. It's delicious. It's also a clever use of a seasonally generous vegetable. It uses the more expensive preserved meat as a seasoning, rather than as a main ingredient. When pasta is added to stretch it further, there is plenty of flavour and broth for it to absorb. Use fresh homemade pasta cut into wide strips, or broken-up sheets of dried lasagne, and serve with all the soupy juices.
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Total Time 30 minutes
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Total Time 30 minutes
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Heat the olive oil, and fry the onion until soft but not browned. Add the prosciutto and peas and toss well.
Pour the hot chicken stock over and cook for 10 minutes, or until the peas are tender.
Cook the pasta in plenty of simmering, salted water until just tender. Drain and add the pasta to the broth.
Add basil, salt and pepper to taste, and cook for 5 minutes or so, stirring occasionally, until the pasta is soft.
Serve with a fork and spoon, adding a little butter to each dish for a touch of richness. It should be almost, but not quite, soupy.
Serve with the parmigiano for grating.
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Reviews 4.6
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Reviews 4.6
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