Peas, lettuce and baby onions are the simple, nutritious ingredients of this side dish, boasting all the simplicity and irresistible flavor of old-fashioned country cooking.
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INGREDIENTS |
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Fresh peas |
400 |
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g |
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Baby onions |
12 |
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Lettuce |
1 |
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Butter |
100 |
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g |
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Sugar |
10 |
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g |
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Chervil |
1 |
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Bunch |
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Salt |
To taste |
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Flour |
1 |
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tablespoon |
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PREPARATION |
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| 1. |
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Shell the peas, wash the vegetables and slice the lettuce into fine strips. |
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| 2. |
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Put the peas, chopped lettuce, baby onion, butter and, if you wish, the flour into a sauce pan. Let the ingredients brown, constantly mixing them. Add a few spoonfuls of water and flavor with salt and sugar. Add the herbs and cook over a moderate flame, making sure the pan is covered. |
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| 3. |
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Before serving remove the chervil and add either chopped parsley or mint, as you prefer. |
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CHEF'S NOTE |
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We recommend using fresh peas. In this case you must also calculate the time it takes to shell the peas. Once they are cooked you can add a tablespoon of chopped parsley or half a tablespoon of chopped mint. |
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A simple, tasty country meal is best enjoyed with an intense, harmonious Tocai Rosso dei Colli Berici. As an alternative, we recommend a fragrant, mellow wine like a Friuli Grave Pinot Bianco DOC (Quality wines produced in a specific region) . |
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