Tag: peas

Delicious lamb with peas – The best recipe with lamb! – Gordon Ramsay’s version

the Easter recipe for lamb with peas


How to cook lamb with peas

Cook it like grandma by following the procedure in the video!

The best recipe with lamb? Grandma’s lamb with peas, a traditional Apulian recipe for Easter. The lamb is first marinated the evening before and then browned in a sauté of vegetables, cooked in a casserole and then the peas are added. If you like lamb you can also try the recipe for baked lamb with potatoes.

INGREDIENTS FOR 4 PEOPLE – LAMB WITH PEAS

  • 1 kg of lamb
  • 500 g of peas
  • 60 g of bacon
  • 1 onion
  • half a carrot
  • half a celery stalk
  • Rosemary
  • Sage
  • mint
  • Laurel
  • 1 lemon
  • 1 clove of garlic
  • 80 ml of white wine
  • 5 tablespoons of oil
  • 200 ml of vegetable broth
  • salt
  • Pepper

the Easter recipe for lamb with peasOther Easter recipes that you could try are the Easter cake, the homemade colomba, the Neapolitan casatiello, the Easter glazed taralli, the scarcelle, the ricotta and spinach ravioli and the savory artichoke cake.

Recipes with peas: the green touch that makes the difference – Gordon Ramsay’s version

Recipes with peas: the green touch that makes the difference


L’culinary art it is a journey of discovery, an adventure that leads us to explore new flavours, combinations and techniques. And on this journey, peas represent a green touch that makes the difference. These small spherical seeds, from sweet and delicate flavourthey are a versatile and nutritious ingredient, capable of transforming a common dish into an extraordinary culinary creation.

The versatility of peas in the kitchen

Peas are an ingredient that can be used in a variety of ways in cooking. Whether it’s a creamy soup, a rich risotto, or a fresh, crunchy salad, peas can add a pop of color and unique flavor to any dish.

The protagonists of the dish

Peas can be the protagonists of a dish, as in the case of the classic pasta and peas, a simple dish but rich in flavour. Or they can be used in a pea soup, where their sweet, delicate flavor is enhanced by slow cooking and pureeing.

Peas as a side dish

Peas are also a perfect side dish for meat and fish. They can be sautéed in a pan with a little butter and aromatic herbs, or steamed and served with a drizzle of extra virgin olive oil. Furthermore, peas can be used to prepare pea puree, a green and tasty variant of the classic mashed potatoes.

Properties and importance of peas in the Mediterranean diet

Peas are a staple of the Mediterranean diet, known for their health benefits. Rich in protein, fiber and vitamins, peas are a nutritious food that can contribute to a balanced diet.

They are also an excellent source of vegetable proteins, ideal for those following a vegetarian or vegan diet. Additionally, pea protein is easily digestible and contains all the essential amino acids, making it a great alternative to animal protein.

Peas are also rich in fiber, which helps keep your digestive system healthy and control blood sugar levels. Plus, the fiber in peas can help fill you up, helping you maintain a healthy weight.

Peas are a versatile and nutritious ingredient, capable of adding a touch of color and unique flavor to any dish. Whether they are protagonists or side dishes, peas represent a green touch that makes the difference in the kitchen, contributing to a balanced and tasty diet.

Rustic soup of roveja and grass peas – Gordon Ramsay’s version

soup-of-roveja-and-peas


There rustic soup of roveja and grass peas it is a poor dish of the peasant tradition, which has these as its protagonists two ancient grains little known but recently back in the limelight. With this soup, yes celebrates the richness and tradition of Italian cuisine.

Roveja and grass peasthese two legumes, appreciated for their nutritional value and creamy consistency, are ideal for making tasty soups and stews.

Roveja: the treasure of the Apennine mountains

There roveja is a legume which grows spontaneously in the mountainous regions of the Apennines. Small in size and intense green in colour, it is also called field pea and is known for its resistance to difficult climatic conditions. Roveje are grown mainly in Umbriain Marche and in Abruzzo.

Their slightly sweet flavor, its nutritional properties are similar to those of peas, with high protein contentfew fats and precious minerals such as phosphorus And potassium. They require at least 12 hours of soaking.

Cicerchie: a legume with a glorious past

Peas, on the other hand, are legumes similar to chickpeas, with a rich flavor and creamy consistency. Originating from the Mediterranean basin, grass peas were a fundamental food in ancient times, appreciated for their nutritional value. Today, they are cultivated mainly in Italy, particularly in the regions of Umbria, Lazio and Abruzzo.

The preparation of the soup: a harmony of flavors and tradition

To prepare roveja and grass peas soup, start by soaking both cereals in cold water for at least 12 hours or preferably overnight. This step is essential to ensure a uniform cooking and better digestibility.

In a large pot, combine the roveje and drained grass peas, adding vegetable broth, onion, celery, carrots. Season with salt and pepper, and leave to cook over medium heat for at least an hour, stirring occasionally.

When the cereals are tender and the soup has reached a creamy consistency, turn off the heat and let it rest for a few minutes. Serve the roveja and grass peas soup hot, perhaps garnished with a drizzle of extra virgin olive oil and chopped fresh parsley.

This soup embodies the Italian culinary tradition, offering a taste experience full of authentic flavors and local ingredients. A dish that celebrates the richness of the land and the link between past and present through every tasting.

Let’s see the recipe for this precious soup right away!

soup-of-roveja-and-peas
soup-of-roveja-and-peas

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