The fresh peas in pan is an easy and quick recipe, for a white stewed cooking.
Peas are in season in spring, these legumes are particularly rich in water and nutritional properties. Low in calories.
In supermarkets, peas can be found canned, raw in pods, fresh, frozen, or dried and split. Fresh and frozen peas cook in a few minutes, while dried ones require a brief pre-soak and need to be cooked for at least an hour.
The secrets of cultivation
Peas originate from the Mediterranean basin and Asia; they are the seeds of a climbing or dwarf plant. They are cultivated worldwide and are cold-resistant.
Sow:
– in autumn, October – November, where the climate is mild
– in winter, from mid-February to spring, in areas with harsh winters.
They are harvested always in spring for a short period. The plant has many affinities with beans. Its seed can be smooth or wrinkled, or it can be consumed with the whole pod, the so-called snow peas or snap peas.
When are peas ripe? Peas are harvested about 100 days after sowing, when their pod is long, rounded, hard, and full of seeds.
HARVEST SEASON of #peas: their production period is spring, from April to June.
RECIPES with fresh peas
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: Spring
- Energy 132.59 (Kcal)
- Carbohydrates 20.85 (g) of which sugars 7.57 (g)
- Proteins 6.94 (g)
- Fat 2.88 (g) of which saturated 0.44 (g)of which unsaturated 0.31 (g)
- Fibers 7.47 (g)
- Sodium 105.81 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Fresh Peas with Onion
- 2.6 lbs peas (fresh or frozen – about 1.1 lbs shelled)
- 1 white onion (or spring onion)
- 1 tbsp extra virgin olive oil (1 tablespoon)
- as needed water
- as needed salt (and aromatic herbs or vegetable stock)
- 1 tbsp flour (1 tablespoon)
- as needed chopped parsley
If desired, add a clove of garlic instead of or with the onion.
Tools
- Casserole stainless steel
- Ladle wooden
Fresh Peas in Pan
Shell the peas, rinse them quickly under running water, and drain.
Onion is optional
Clean the onion and slice it thinly. In a saucepan, stew the onion with a drizzle of oil, a little water, and salt with herbs for about 10 minutes over medium heat.
In the pan, pour the peas and cover them with water. Cook for about 8 minutes, adding more hot water if needed or raising the heat to evaporate excess water.
Towards the end of cooking, add a tablespoon of sifted flour (better if dissolved in a little of the peas’ cooking water) and mix well to avoid lumps.
Cook them for a few more minutes and dry them, continuing to stir. Adjust salt.
At the end of cooking, add some fresh chopped parsley.
Serve the fresh peas in pan hot.
Variations for omnivores
Add in the last minutes of cooking:
– diced cooked ham or bologna
– pieces of speck previously browned in a small pan
– crumbled sausage previously cooked in a non-stick pan
STORE cooked fresh peas in pan
To store cooked peas, cool them completely, then transfer them to an airtight container and keep in the fridge for up to 3 days.
