Tuscan Peas Recipes
ITALIAN PEAS
This is my mom's recipe. Let's just say, you'll never look at peas the same way again...they are sooo good.
Provided by WORSHIPWARRIORMT
Categories Side Dish Vegetables Onion
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- Heat olive oil in a skillet over medium heat. Stir in onion; cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute. Add frozen peas, and stir in stock. Season with salt and pepper. Cover, and cook until the peas are tender, about 5 minutes.
Nutrition Facts : Calories 106.3 calories, Carbohydrate 12.3 g, Cholesterol 0.1 mg, Fat 4.8 g, Fiber 3.5 g, Protein 4.2 g, SaturatedFat 0.7 g, Sodium 120.5 mg, Sugar 4.8 g
TUSCAN PEAS
Peas cooked with sage add a delicious flavour, far less predictable than mint. Last time I cooked this was with a roast chicken and it was went great.
Provided by Terese
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Peel onion and chop finely.
- Crush, peel and chop garlic.
- Derind bacon and finely chop.
- Heat oil in a saucepan and saute onion, garlic and bacon until onion is clear.
- Add stock and sage and bring to the boil.
- Add peas and cook, covered, for 10 minutes.
- Season with pepper and serve without draining.
Nutrition Facts : Calories 172.6, Fat 10.2, SaturatedFat 2.5, Cholesterol 8.3, Sodium 217.2, Carbohydrate 14.5, Fiber 3.8, Sugar 5.6, Protein 6.4
TUSCAN MASHED CHICKPEAS
Steps:
- Pour the chickpeas into a colander and rinse them under cold running water. Drain well. Place the chickpeas in the bowl of a food processor fitted with the steel blade. Add the chicken stock and pulse until the chickpeas are coarsely pureed.
- In a medium (10-inch) saute pan, heat 3 tablespoons of olive oil over medium heat. Add the tomato and saute for 3 to 4 minutes, until the tomato is softened. Add the garlic and cook for 1 minute more. Add the chickpeas, stirring to combine with the tomatoes and garlic. Cook for about 5 minutes, stirring occasionally, until heated through. Off the heat, stir in the Parmesan, parsley, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper and taste for seasonings. Pile in a serving bowl, drizzle with extra olive oil, and serve with shards of grilled country bread.
TUSCAN MASHED CHICKPEAS
2012, Barefoot Contessa Foolproof, All Rights Reserved
Provided by Ina Garten
Categories cheese,herbs,Italian,Legumes,Party Favourites,snack,tomatoes
Time 30m
Yield 6 - 8 servings
Number Of Ingredients 10
Steps:
- Pour the chickpeas into a colander and rinse them under cold running water. Drain well. Place the chickpeas in the bowl of a food processor fitted with the steel blade. Add the chicken stock and pulse until the chickpeas are coarsely pureed.
- In a medium (10-inch) saute pan, heat 3 tablespoons of olive oil over medium heat. Add the tomato and saute for 3 to 4 minutes, until the tomato is softened. Add the garlic and cook for 1 minute more. Add the chickpeas, stirring to combine with the tomatoes and garlic. Cook for about 5 minutes, stirring occasionally, until heated through. Off the heat, stir in the Parmesan, parsley, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper and taste for seasonings. Pile in a serving bowl, drizzle with extra olive oil, and serve with shards of grilled country bread.
ITALIAN PEAS
I use frozen peas for this one because they are always available but when the fresh peas are in season I use them. They make it even more delicious.
Provided by Realtor by day
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil and butter in skillet over medium heat. Stir in onions and garlic, cook about 5 minutes until starting to brown just slightly.
- Add peas, season with salt, pepper, a pinch of parsley and a pinch of Italian seasoning. Cover and cook until the peas are tender, about 10 to 15 minutes depending on how you like them done. I don't like mine mushy so I just cook them about 10 minutes.
- When you serve them, sprinkle the cheese over top.
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- Warm oil in a Dutch oven or deep skillet over medium-high heat. Add carrots and onion. Cook 4-5 minutes, until they just begin to soften. Add garlic, salt, black pepper, and red pepper. Cook another 30-60 seconds, just until fragrant.
- Stir in the broth, chickpeas, tomatoes, thyme, oregano, and rosemary. Bring mixture to a boil, then reduce heat to medium-low and simmer for 10 minutes.
- Stir in the kale or spinach. Cook 2-3 minutes more, just until the greens are tender and wilted. Stir in the lemon juice. Taste and season with more salt and pepper as needed. Serve with a bit of fresh-grated Parmesan and/or crusty bread if desired. Enjoy!
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