Green pea food is in the top of fast food and without much difficulty.
- 500 gr green peas [frozen]
- 500 gr pork [pulp]
- 1 onion
- 1 gogosar
- 2 tomatoes
- 100 ml oil
- 1 tablespoon chopped oregano
- 1 teaspoon peppercorns
- green parsley
Preparation time: less than 60 minutes
RECIPE PREPARATION Green peas with meat and oregano:
Clean and wash the vegetables.
Onions, donuts and tomatoes are chopped with the help of the robot.
Slice the pork into cubes, lightly fry in oil, add the vegetables, salt and peppercorns. Add enough water to cover the meat and simmer.
After 30 minutes, add the green peas + oregano. Continue boiling for another 20 min. Check if the meat is well cooked.
Serve sprinkled with green parsley.
INGREDIENTS needed for lasagna with peas, minced meat and tomato sauce
- - 1 box of lasagna sheets (preferably Barilla, dried)
- - 400 g mozzarella
- -200 g parmesan
- -300 g peas (I used frozen, it's sweeter, without sugar and preservatives and I can use exactly as I need)
& ndash 1 kg minced meat mixture pork and beef
& ndash a few threads or stalks of celery
-salt, pepper, hot pepper, basil, oregano, fennel seeds, 2 bay leaves
-1 liter of thick tomato juice (I used sauce for pasta and pizza, see recipe)
How to prepare lasagna with peas, minced meat and tomato sauce?
The first time we prepare the meat sauce (ragu), because it is long lasting. The vegetables are cleaned, washed, finely chopped or put on a fine grater and hardened in oil. Stir quickly to change color slightly, 5-6 minutes, then add the meat. Also, mix quickly and crush well, so that no lumps remain. When the meat is white, add enough water to cover and let it simmer until the meat softens. Now add the tomato juice, peas and spices and let it boil, covered all the time, until the sauce thickens. In total, this sauce boils for 3-4 hours, maybe even better, depending on the meat.
Separately, the flour is dissolved in cold milk and then boiled, along with salt and butter. Stir continuously until it boils, being very careful not to make lumps. You can dissolve the flour separately and then add the milk everywhere, but I add diect and mix well with a whisk. I've never had lumps. Match the taste with salt, pepper and nutmeg and set aside.
Now take a higher heat-resistant tray and start placing the lasagna. The principle is the same as the fly. Pour bechamel sauce into the pan so that the bottom of the pan is well greased, then place a layer of lasagna sheets, a layer of meat sauce. Place the bechamel sauce over the meat sauce with a spoon, here and there, then sliced mozzarella and grated Parmesan cheese. Repeat the layers until the lasagna sauces and sheets are finished, the last layer being lasagna sheets. Grease the top with bechamel sauce, grate Parmesan cheese, prick from place to place (not to swell, to bake evenly) and put in the oven at 160-170 degrees. After 30 minutes, check, prick with a fork, it must be soft, well penetrated, not to leave all-dente lasagna sheets.
Lasagna must be & bdquobat & rdquo, to see the layers distinctly, to be tender and fragrant, to melt in the mouth. & # 128578
This lasagna with peas, I understand that it is generally cooked here, in the Marche area, where I live, in the center-east of Italy. I'm not sure if that's the case, but the truth is that it's very good, with a special aroma and as an aspect & hellipce let's say & hellip Italian friends praised me for the way I learned to cook Italian dishes, to some I add some Romanian, the Moldavian in me does not give up, but & hell the result is tasty & # 128578
I jokingly created a recipe for polished Moldovan lasagna - see here the recipe, with layers of polenta and sauce. Joke or not, a madness came out! & # 128578
Pea dish with carrots & # 8211 ingredients
- 500 grams of peas, fresh or frozen
- 150 grams carrots, clean and cut into thick slices (2 medium carrots or baby carrots & # 8211 if you have)
- 1 chopped onion (about 40-50 grams)
- 2 tablespoons tomato paste (40 grams)
- 2 tablespoons flour (40 grams)
- 2 tablespoons oil (30 ml)
- salt, pepper, freshly chopped dill
- to taste, a little sugar (if the peas do not have natural sweetness)
Method of preparation
1. In a saucepan, heat the oil and add the chopped onion and carrot cut into thick slices. Add a pinch of salt and simmer over low heat, stirring frequently, until onions soften (about 7-8 minutes). If you make this pea dish with baby carrots, they can be left whole, being very fragile they will penetrate easily.
2. After the onion has softened (it has become slightly translucent), add a little hot water (100 ml) and cover the pan with the lid. Repeat, adding hot water and simmering under the lid, until the carrots are almost completely tender. We know if they are ready when, being pricked with a fork, they can be pierced, but they put some resistance. Depending on how fragile the carrots are, the stifling will take more or less. Orientatively, in my case it lasted 12 minutes, only then I went to the next step of preparing this pea dish with carrots.
3. After the carrots have partially tenderized, add the peas and top with hot water until they reach the top of the berries (see picture below). Put the lid on and let the peas boil until tender. It will not last more than five minutes, because the peas boil very quickly.
4. Meanwhile, we are preparing a liezon for our pea meal. For this, we mix vigorously, in a bowl, the flour with the tomato paste, to mix well. We will get a pink composition in which, if necessary, we add a few more drops of water. We make sure we don't have any lumps in our bed and add it to the pan, stirring thoroughly.
5. Let our pea dish with carrots boil, without a lid, for about 3-4 minutes, stirring occasionally. It will thicken as much as necessary. Turn off the heat, season with salt and pepper to taste. If we feel that the pea does not have the specific natural sweetness, we can add 1 teaspoon of sugar. Finally, sprinkle the food with freshly chopped dill or other greens, if you don't like it. Stir and are ready to serve.
Pea meal with carrots & # 8211 serving
This food fits perfectly both as a dish in itself, on fasting days, and as a side dish. Serve hot, along with various meat dishes. I, for example, thoroughly enjoyed the inspiration of making a carrot pea dish next to the golden schnitzel. They fit perfectly! If you want, you can add a tablespoon of cream. Great appetite!
Pea puree simple recipe
Pea puree simple and quick recipe, made from fresh or frozen peas, green or yellow peas. How to make pea puree? Written recipe and step by step video.
In the puree obtained, add a little salt and sour cream, then mix everything very well with a whisk or mixer. I recommend mixing for a few minutes, this way the puree will be frothy and fine as a fluff.
At the end, decorate the puree with a few boiled peas. It's not mandatory, but it looks really good.
Pea puree simple recipe
Presentation and service
I put the puree in a bowl and place it on the table. Everyone is served with what and how much they want. Generally, I prepare 2-3 garnishes, so that everyone can choose what they want.
I made a today roasted chicken and I put the pea puree next to it. Mmmm how good it was! & # 128578
Whole chicken with baked vegetables, simple recipe of fried chicken (5)
I recommend you too pea food recipe . I put carrot slices on it, which give it not only a cheerful look but also a delicious, sweet taste. It's like I'm thinking of the Christmas tree & # 128578
Pea dish with chicken and carrot
Good appetite and increase in cooking delicious food.
The recipe is also video and you can watch it here:
If you can buy fresh oregano, you should know that oregano leaves have a fresh, vibrant green appearance with a spotless appearance and a firm tail. If you want to keep these leaves at home, then you should know that you can put them in a paper towel and put them in the fridge, in the vegetable box. You can also cut them into pieces, in a tightly closed vessel, through which the air will not penetrate. You can also freeze them, either as such, in a water bag or in ice cube molds.
The dried oregano should be stored in a tightly closed glass jar, in a dark, cool and dry place, where it will remain in good condition for about six months.
Saute pea simple recipe
Saute pea simple recipe. This pea dish is quick, it is prepared with butter or oil and a little dill. In summer I make it with fresh peas and in winter with frozen peas. I never use canned peas when sautéing. I like it to be bright green, appetizing.
I do saute peas as a garnish in addition to mesh, snacks, grills or steaks. Its flavor comes from the quality of peas and butter. Yes of the marar !! It can also turn into a kind of post if you use oil instead of butter.
How good is the pea dish with chicken and flour dumplings! You can find the recipe here.
There are varieties of peas with tender and sweet beans and there are varieties with thicker skin and woody core. How lucky are you & # 8230 right?
In summer I buy peas from the market, from the peasants around Arad. Have you heard of peas & # 8222tucara & # 8221? She is the sweet and tender one. Here are the goodies I buy in the summer from the market: asparagus, classic pumpkins, vargati and zucchini, green garlic and fresh peas, peeled on the same day.
In winter I always have bags of peas and green beans in the freezer. Freezing is the best way to preserve vegetables (which are suitable for this). They retain their taste, color and aroma and are very easy to cook in the off-season.
Pea in a jar or can has a washed color and a specific taste. I like to eat it empty but I wouldn't cook with it. Not even in soups. I use it instead at beef salad. There must be canned peas to have that special taste.
From the quantities below we obtained 2-3 servings of sauteed peas. I know that people also make pea food with broth, but I like sautéing more.
PEA MEAT WITH CHICKEN FLESH
If you want a quick and tasty lunch, I highly recommend the pea recipe with chicken legs. All you need is a few ingredients that cook in the blink of an eye, and if you give up meat, you can definitely get a very consistent meal for one of the fasting days.
- 400 gr. frozen peas
- 1 onion
- ½ carrot
- 2 cloves of garlic
- 1 tablespoon tomato paste
- 1 bay leaf
- 1 tablespoon flour
- 1 dill connection
- 2 chicken legs
- salt and pepper to taste
I had two whole thighs from a chicken in the freezer, which I often use when I want a tasty dumpling soup. Cut them in half so that you can enjoy both the top and the bottom and fry them with a little salt and pepper in a saucepan with a lid.
Separately, I use another pan in which I fry the onion and the carrot in a little coriander-flavored sunflower oil.
When they have softened enough, add the tomato paste, mix a little and leave them on the fire for about 2 minutes.
I add the frozen peas and a liter of water then leave the food under the lid for almost half an hour. Looks like I was lucky to have a good pea that boiled pretty quickly. And it smells so good! I can't wait for the new pea to appear on the market for its unmistakable taste.
I crush the garlic with a knife, cut it into small pieces and add it over the peas, put the bay leaf, then prepare a spoonful of flour which I dissolve in a cup of cold water. I turn it over in the food, stirring vigorously until the sauce binds a little, I add the ready-fried thighs, season with salt and pepper, after which I leave the food on low heat for about 5 minutes.
I have always thought that a pea dish is not perfect if it is not complemented by a dill.
What do we need for the recipe of pea meal with poultry, pork, beef, organs?
Quantities for 6-7 generous servings
- -600 g organs (liver, hearts, pipettes) or 800 g meat
- -1 kg of peas (weighed without water if canned)
- -2 large onions
- -2 carrots
- -2-3 tablespoons oil
- -300 g of tomatoes in broth or tomato juice, or 2-3 tablespoons of tomato paste
- -salt-1 teaspoon
- -piper-1 knife tip
- -1 bay leaf
- -dill and parsley to put on top, at the end
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